Apple & Rhubarb Crumble

8 cooking apples, peeled and sliced
2 tablespoons sugar
½ cup water
3 rhubarb sticks, chopped
175 grms Butter
2 eggs
½ cups Sugar
1 ½ cups Self Raising Flour
1 ½ cup Plain Flour
Crumble Topping
1 cup Mason’s Country Fresh Rolled Oats
125 grms Butter
½ cup Plain Flour
½ teaspoon cinnamon
Cook apples and rhubarb in a pot with sugar and water for 10 minutes. Meanwhile, melt butter and sugar in a separate saucepan. Remove from heat and briskly beat in eggs. Add flours and mix until dough forms. Press pastry by hand into greased pie dish. Add hot cooked apple and rhubarb. To make crumble rub the butter through the flour, oats and cinnamon. Press crumble mix lightly over the top of the apple rhubarb filling. Cook in 180° preheated oven for 25 minutes or until golden. Serve with your favourite ice cream or custard.
Serves: 4 – 6  

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