Faculty of Medical and Health Sciences
Department of Pharmacology & Clinical Pharmacology, University of Auckland Faculty of Medical and Health Sciences
Department of Pharmacology & Clinical Pharmacology, University of Auckland

Crumble

Ingredients

  • 8 sticks of rhubarb or 12 feijoas or 6 apples
  • 1.5 cups of white flour (180 g)
  • 1 cup of brown sugar (180 g)
  • 0.5 cup butter (120 g)

Method

  1. Pre-heat the oven 175 C (350 F).
  2. Cut the rhubarb into 2 cm pieces, feijoa or apple into 5 mm slices.
  3. Put the fruit into a shallow baking dish. Sprinkle the fruit with flour ('light dusting'). This helps to give some consistency to the juices when it cooks.
  4. Mix the flour and sugar.
  5. Cut the butter into small pieces. Mix the butter, flour and sugar with a fork or pastry cutter. It is sometimes easier to mix the crumble with your fingers. When the 'crumbs' are about 1-2 mm big you can stop.
  6. Spread the crumble mix on top of the fruit (should be about 1 cm thick).
  7. Bake in preheated over for 20-30 minutes. It is cooked when the juices start to bubble up alongside the edge of the crumble.
  8. Let it cool down for 15 minutes and serve with cold custard.