Apple & Rhubarb Crumble | How To Make Recipe
Homemade apple crumble is delicious but apple & rhubarb crumble hits differently. Learn how to make this delicious, quick & cheap apple & rhubarb crumble following the easy step by step guide and in this one well also make an amazing homemade creme Anglaise which is also known as custard. If you didn’t know, creme Anglaise is the base to most of your favourite ice creams before it’s been churned but before it’s churned it’s a delicious, smooth and velvety custard. Please enjoy.
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Equipment Used In This Video –
Global Maple Board Cutting Board –
Victorinox Stainless Steel Peeler –
Pyrex Glass Measuring Jug –
Premium Whisk 20cm, Stainless Steel –
Measuring Cups and Spoons Set –
Mixing Bowl 4 Piece Set –
Microplane Zester/Grater –
Baking Tray, Carbon Steel/Black –
5 Piece Funnel Set –
Stainless Steel Wire Rack –
Le Creuset Rectangular Dish –
KitchenAid Spatula –
Small Glass Bowls Set of 8 –
Pots & Pans –
Essteele Per Vita Cookware 5 Piece Set –
Essteele Per Vita Saucepan, 3.8 Litre –
Essteele Per Vita Stockpot, 7.1 Litre –
Essteele Stainless Steel & Copper Powder Cleaner –
My Knives –
Shun Premier Santoku Kitchen Knife 17.8cm –
Shun Premier Nakiri Kitchen Knife 14cm –
Shun Premier Bread Kitchen Knife 22cm –
Shun Premier Combination Honing Steel –
Serves – 6-8 People
Ingredients –
Apple & Rhubarb Mix –
1.2kg (2.6lbs) – Granny Smith Apples, Peeled & Diced
250g (8.8oz) – Rhubarb, Ends Removed & Sliced Into Strips
60g (2.1oz) – Unrefined Caster Sugar (Substitute For Caster Sugar)
1 1/2 tsp (2g) – Ground Cinnamon
1 – Lemon, Zest Only
Crumble Mix –
200g (7.05oz) – Plain All-Purpose Flour
110g (3.8oz) – Unsalted Butter, Cubed & Room Temperature
80g (2.8oz) – Unrefined Caster Sugar (Substitute For Caster Sugar)
70g (2.4oz) – Rolled Oats (Optional)
Creme Anglaise (Custard) –
400ml (400g) – Full Fat Milk
200ml (200g) – Thickened Cream
1 – Vanilla Pod, Seeds Scraped (Substitute For 1 tsp (5ml) – Vanilla Extract)
4 – Free Range Egg Yolks
90g (3.1oz) – Unrefined Caster Sugar (Substitute For Caster Sugar)
Recipe Notes –
I use unrefined caster sugar which is raw caster sugar as it has a caramel/molasses-like flavour when used in baking. It can be substituted for regular granulated sugar or white caster or fine sugar.
To store, place the crumble in the fridge for up to 5 days and in the freezer for up to 4 months. The creme Anglaise (custard) will also last for 5 days.
To reheat, warm gently in an oven set at 160.c – 320.f for 10 minutes or simply warm it in a microwave.
The custard can be served cold or warm.
#applecrumble #appleandrhubarbcrumble #dessert
Recipe Video:
