Best 5 Delia Smith Apple Rhubarb Crumble Recipes
Indulge in a culinary symphony of sweet and tart flavors with our tantalizing Apple and Rhubarb Crumble recipes. Experience the perfect balance of juicy apples and tangy rhubarb, encased in a golden-brown, buttery crumble topping. This classic dessert, hailing from the kitchens of renowned British chef Delia Smith, promises a delightful treat for any occasion. With variations ranging from traditional to gluten-free and vegan options, our curated collection caters to diverse dietary preferences. Embark on a delectable journey as we unveil the secrets behind this comforting and irresistible dessert.
Check out the recipes below so you can choose the best recipe for yourself!
THE BEST EVER APPLE CRUMBLE
Obviously any sort of fruit can be used here. I love it with berries or apricots in summer, in spring it's good with rhubarb, and in autumn I use half blackberries and half apples. Whatever fruit you use, though, the great thing about the topping is that it bakes to a lovely short, crumbly crispness, which, combined with the toasted almonds, makes it the best ever.
Categories Apple recipes Hot Puddings What should you be cooking in September?
Yield Serves 6-8
Number Of Ingredients 11
Steps:
- Begin by preparing the apples. I always find the best way to do this is to cut them first into quarters, then pare off the peel with a potato peeler (or leave it on, whichever you prefer) and slice out the cores. Now cut them into thickish slices and toss them in a bowl with the sugar, cinnamon and ground cloves, then place them in the baking dish. For the crumble all you do is place the butter, sifted flour, cinnamon and sugar in a processor and give it a whiz till it resembles crumbs. Next add the almonds and pulse, until they are roughly chopped and chunky. If you don't have a food processor, in a large bowl, rub the butter into the sifted flour until it resembles crumbs, then stir in the cinnamon, sugar and almonds, which should be roughly chopped by hand. Now spoon the crumble mixture all over the apples, spreading it right up to the edges of the dish, and, using the flat of your hands, press it down quite firmly all over; the more tightly it is packed together the crisper it will be. Then finish off by lightly running a fork all over the surface. Bake the crumble on the centre shelf of the oven for 40-45 minutes, until the topping is well browned and crisp. Leave it to rest for 10 minutes before serving with well-chilled crème fraîche or clotted cream. Nutrition 561kcals/54.3g carbohydrate/35.0g sugars/37.0g fat/18.5g saturated fat/0.4g salt per serving
APPLE RHUBARB CRUMBLE
Here in Vermont, we enjoy a bounty of rhubarb, apples and maple syrup. These ingredients inspired me to create this dessert. -Liz Bachilas, Shelburne, Vermont
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- In a bowl, combine the rhubarb, apples, egg, sugar, syrup, nutmeg and cinnamon. Pour into a greased 2-qt. baking dish. In another bowl, combine the flour, brown sugar and salt. Cut in butter until the mixture resembles coarse crumbs; sprinkle over fruit mixture. Bake at 350° for 45-55 minutes or until bubbly.
Nutrition Facts : Calories 457 calories, Fat 16g fat (10g saturated fat), Cholesterol 76mg cholesterol, Sodium 201mg sodium, Carbohydrate 76g carbohydrate (57g sugars, Fiber 2g fiber), Protein 4g protein.
RHUBARB, ALMOND AND GINGER CRUMBLE
Rhubarb is never better than in this most English of puddings. On Sundays we serve it with proper custard, an extra luxurious addition, see recipe below. This recipe also works well with topped-and-tailed-gooseberries.
Categories Rhubarb Easy Entertaining Desserts
Yield Serves 6
Number Of Ingredients 10
Steps:
- Begin by preparing the rhubarb. First of all wash it, then trim off the leaves and cut the stalks roughly into 1 inch (2.5 cm) chunks. Next, toss them in a bowl with the sugar and freshly grated root ginger, then place them in the baking dish and keep on one side. Now make the crumble, which couldn't be simpler, as it is all made in a food processor. All you do is place the butter, sifted flour, cinnamon, ground ginger and sugar in the processor and give it a whiz till it resembles crumbs. Next, add the almonds and process again, not too fast, until they are fairly finely chopped and there are still a few chunky bits. If you don't have a processor, in a large bowl, rub the butter into the sifted flour until it resembles crumbs, then stir in the almonds, which should be fairly finely chopped by hand, cinnamon, ginger and sugar. Now you need to press the rhubarb very firmly with your hands all over the base of the dish to spread it evenly without too many large lumps sticking out. Then simply sprinkle the crumble mixture all over the rhubarb, spreading it right up to the edges of the dish, and, using the flat of your hands, press it down quite firmly all over; the more tightly it is packed together the crisper it will be. Then finish off by lightly running a fork all over the surface. Now bake the crumble on the centre shelf of the oven for 35-40 minutes, by which time the rhubarb will be soft and the topping golden brown and crisp. Leave it to rest for 10-15 minutes before serving, then serve it warm with custard, pouring cream or ice cream.
RHUBARB & APPLE CRUMBLE
Use up a glut of rhubarb and apples for this simple crumble. Ground ginger adds a nice spice to the topping, but leave it out if you'd prefer
Provided by Esther Clark
Categories Dessert, Treat
Time 1h
Yield Serves 4-6
Number Of Ingredients 9
Steps:
- Heat the oven to 200C/180C fan/gas 6. Toss the rhubarb, apples, vanilla and sugar together in an ovenproof dish and roast for 10 mins.
- Mix the flour and ginger, if using, together in a large bowl. Rub in the butter with your fingertips to create a chunky breadcrumb textured mixture. Stir through the sugar. Sprinkle the crumble topping onto the fruit and cook for a further 30-35 mins or until the topping is lightly golden brown. Serve with ice cream or custard.
Nutrition Facts : Calories 414 calories, Fat 14 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 64 grams carbohydrates, Sugar 39 grams sugar, Fiber 3 grams fiber, Protein 4 grams protein, Sodium 0.3 milligram of sodium
APPLE AND RHUBARB CRUMBLE
Make and share this Apple and Rhubarb Crumble recipe from Food.com.
Provided by Evie3234
Categories Dessert
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Place filling ingredients into an ovenproof casserole dish.
- Pulse crumble ingredients until mixture resembles breadcrumbs.
- Sprinkle the mix evenly over the rhubarb and apple mixture.
- Bake at 170C degrees for 30 minutes.
Nutrition Facts : Calories 589.8, Fat 11.7, SaturatedFat 6.7, Cholesterol 26.7, Sodium 634.9, Carbohydrate 117.2, Fiber 6.3, Sugar 71.1, Protein 7.5
Tips:
- For the best results, use a combination of sharp and sweet apples. This will give the crumble a balanced flavor.
- If you don't have any fresh rhubarb, you can use frozen rhubarb instead. Just thaw it before using.
- Be sure to rinse the rhubarb well before chopping it. This will remove any dirt or debris.
- If you don't have any demerara sugar, you can use granulated sugar instead. However, demerara sugar will give the crumble a more golden brown color.
- Don't overmix the crumble topping. This will make it tough.
- Bake the crumble until the topping is golden brown and the filling is bubbling.
- Serve the crumble warm with custard, ice cream, or whipped cream.
Conclusion:
Delia Smith's apple rhubarb crumble is a classic dessert that's perfect for any occasion. It's easy to make and always a hit with family and friends. With its sweet and tangy filling and crispy crumble topping, this crumble is sure to please everyone.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
