A very common dessert in the United States and England: Crumble! A sweet roast and this time Apple, Cranberry and Rhubarb Crumble.
It’s been a few years since I first tasted this simple and delicious dish… I was still in college. Put time into it! I discovered it because of a colleague who, at the time, was engaged to a British-Swiss man who taught me the recipe.
The original version was just apple. But as changes and adaptations always occur in the kitchen, other fruits can be used, of course! Basically it is: sweet farofinha and fruits.
Crumble in a free translation it is farofa/crumbs which describes very well what a frosting made from flour and butter should look like. The rest of the dish is up to the fruits, let’s say the farofa is there to provide a contrast of textures.
For the ratio, I calculate about one apple per person. And the amount of farofa is enough to cover two portions, I wouldn’t recommend making less than described… it would be very little.
Personally, I prefer to remove the apple skin when making this dish. Due to the short time, the peel does not have a chance to cook fully, becoming “firm”. Which, to me, isn’t very cool in this case.
Rhubarb, Apple and Cranberry Crumble
Makes: 2 units
Ingredients: CRUMBLE
- 110 g wheat flour
- 60 g butter without salt (chilled; in cubes)
- 45 g crystal Sugar
- 0,5g refined salt (pinch)
Ingredients: FILLING
- 2 medium apples, peeled and cut into cubes (Gala or Fuji variety)
- 50 g cranberries secas
- 2-3 soup spoon rhubarb compote
1 cup: 250mL | 1 tablespoon: 15mL.
- Heat the oven to 180-200ºC.
- In a bowl, combine the flour, butter and salt. Mix with your fingertips to form a crumble. It should not form a compact mass, it should be very loose. When it reaches the point described, add the sugar and stir with a spoon. Reserve.
- I recommend that you handle the filling after preparing the farofa, this will prevent the apple from darkening too much (oxidizing). In a bowl, place the apple, cranberries and rhubarb compote. As the jam already has sugar, it is not necessary to add more, but if you wish, no problem. And the amount of jam depends on your taste.
- In a refractory (that can be placed in the oven) place the filling, spreading it well, then placing the sugar crumbs on top without pressing.
- Place in the oven and bake for about 30 minutes or until the surface is lightly golden.
- Both hot and cold it is excellent, it goes well with vanilla ice cream.
- I don’t have cranberries and/or rhubarb: no problem! The original recipe is with apples, just make it with them! Or add other fruits. I only suggest fleshy fruits: peach, banana, pear… And in this case you will need to add sugar to the filling, 2-3 tablespoons (25-30g).
