Sunday, 4 March 2012

Apple and Rhubarb Crumble

It has been snowing here in Oxford, so a crumble and custard is definitely called for!  I discovered this lovely recipe from Tom Parker-Bowles, and it is a winning combo.  I added a spoonful of flour to the fruit, as the rhubarb makes a lot of sauce, which the flour thickened nicely.  I used Calvados, which is apple brandy, after all, and just a tablespoon of it over the fruit has filled the flat with the most incredible smell as it cooks.  Perfect.

3 comments:

  1. Mmmmmmmmmmm - can't beat a good apple or rhubarb crumble. Funny how I have never thought of adding the two together though! Looks lush.

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  2. Mmmmm...looks delish!

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  3. It is a very nice combo! Can't think why I haven't done it before

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