Vanilla ice cream
Impress your guests with a quick and easy homemade vanilla ice cream with just 20 minutes of prep. Serve alongside your favourite dessert or just on its own
Apple and rhubarb crumble
- Preparation and cooking time
- Prep: -
- Cook: -
- Easy
- Serves 6 - 8
Skip to ingredients
For the filling
- 2 Braeburn or Bramley apples (about 450-500g)cut into 2cm pieces
- 400g rhubarbcut into 3cm pieces
- 100g caster sugar
- 1 tsp vanilla extract
For the topping
- 125g plain flour
- 75g old-fashioned rolled oats
- 75g light soft brown sugar
- 40g flaked almonds
- 125g cold unsalted buttercubed
Nutrition: (8)
- kcal360
- fat16.8g
- saturates8.6g
- carbs45.5g
- sugars27.2g
- fibre3.2g
- protein4.7g
- salt0.02g
Method
step 1
Heat the oven to 200C/180C fan/gas mark 6. Put the chopped apple and rhubarb into a suitable ovenproof dish. Pour over the sugar and vanilla extract and then toss together. Roast in the oven for 15 mins.
step 2
Meanwhile, make the crumble topping. Place the flour, oats, sugar and flaked almonds into a large mixing bowl and toss together.
step 3
Add the cold cubed butter and, using your fingertips, rub the mixture together into a rough crumbly texture until everything is incorporated and there are no large lumps of butter left. It should take about 5-6 mins.
step 4
Remove the apple and rhubarb from the oven. Use a wooden spoon to gently give the fruit a mix. Now top with the crumble filling and bake in the oven for 30-35 mins until golden on top.
step 5
Remove from the oven and allow to rest for 5 mins before serving with ice cream or custard.
