Apple, rhubarb & raspberry crumble

There are a lot of things that were simply meant to be together; chocolate and peanut butter, hot weather and popsicles, Buffy and Angel... And then there's my favourite symbiotic pair; rainy days and baking.

When all the birds hide under leafy canopy's and the rain splashes against every window pain and roof tile, creating pools of rippling water beneath my door step I roll up my sleeves and reach for my apron; it's Bakin' Time.

Apple, rhubarb & raspberry crumble
from Mindfood magazine
serves 6

4 Granny Smith apples, peeled, cored and thickly sliced
½ cup caster sugar
1 cinnamon stick
1 bunch rhubarb, trimmed, cut into 3cm pieces
125g fresh or frozen raspberries
¾ cup crumbled amaretto biscuits
½ cup plain flour
1/3 cup natural almonds, roughly chopped
½ cup brown sugar
¼ tsp ground cinnamon
125g butter, cubed and chilled


Preheat oven to 180C. Lightly grease a 5-cup-capacity ovenproof baking dish (or 4 dishes with ¼ cup capacity each).

Put apple, caster sugar, cinnamon stick and ¼ cup water in a large saucepan over medium heat. Bring to the boil, reduce heat and simmer for 10 minutes. Drain apple. Discard cinnamon stick. Transfer to a large bowl to cool. Combine rhubarb and raspberries with cooled apple. Spoon into baking dish.

Put biscuit, flour, almonds, brown sugar and cinnamon in a large bowl. Using fingertips, rub butter into mixture. Sprinkle crumble mixture over fruit. Bake for 20–25 minutes or until crumble is golden.

Serve with cream or ice-cream.

ease: 4/5.
prep time: 20mins.
cooking time: 20mins.
total: 40mins.

taste: 3.5/5. The three Musketeers of the fruit world!


First to tickle the tastebuds is the politely sweet tang of the rhubarb followed by the homely apple, all comfort and hugs. While these two are getting to know each other raspberry knocks on the door with its vibrant tartness before the sweet, nutty and almond-y crumble comes in.

Needless to say, I enjoyed the combination of the three fruits together, if you prefer a little less tartness than perhaps substituting the rhubarb with strawberries would be lovely. The crumble on the other hand, was ok, but the amaretto biscuits added a flavour I don't like in a crumble topping, a regular oat and brown sugar topping would suit this better. It also needs a little more cinnamon for warmth.

would I make it again: Yes to the fruit combo, no to the crumble topping.

recipe: Apple, rhubarb & raspberry crumble