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We love in spring; the flowers and blossoms, bees, birdsong and apple & rhubarb crumble with lots of vanilla sauce.
Our ingredients!
- apples, preferably Topaz, Elstar or Rubinette
- rhubarb, crisp and fresh
- rolled oats
- Flour, wheat or light spelt flour
- Sugar, light cane sugar, brown sugar or coconut blossom sugar
- Butter or coconut oil
Apple & rhubarb crumble
filling
300 g apples
300 g rhubarb
1 tbsp lemon juice
1 tbsp cornstarch
2 tbsp of sugar
1 tsp vanilla extract
Crumble
80 g rolled oats
40 g of sugar
40 g sliced almonds
20 g flour
45 g butter, cold
also
1 baking dish (18 cm)
Preheat the oven to 200 ° C.
Grease the baking dish.
For the filling: Peel apples and dice, wash rhubarb and cut into 2 cm wide pieces.
Mix both ingredients with sugar, starch, lemon juice and vanilla. Put in the baking dish.
Crumble
Place all crumble ingredients in a bowl and mix well with your hands.
Sprinkle over the filling and press down a little.
Bake in the oven on the middle shelf for 30-40 minutes or until golden brown.
Serve lukewarm with lots of vanilla sauce or ice cream.
Greetings from the kitchen, Kathrin and Ramin
If you try this apple & rhubarb crumble or one of our other recipes, please leave us a comment how you liked it. Tag us @KLARASLIFEon Instagram and hashtag it #KLARASLIFE so we can see them and share with the community! Thank you!
Apple & rhubarb crumble
Ingredients
filling
- 300 g apples
- 300 g rhubarb
- 1 tbsp lemon juice
- 1 tbsp cornstarch
- 2 tbsp of sugar
- 1 tsp vanilla extract
Crumble
- 80 g rolled oats
- 40 g of sugar
- 40 g sliced almonds
- 20 g flour
- 45 g butter cold
- also
- 1 baking dish 18 cm
Instructions
- Preheat the oven to 200 ° C.
- Grease the baking dish.
- For the filling: Peel apples and dice, wash rhubarb and cut into 2 cm wide pieces.
- Mix both ingredients with sugar, starch, lemon juice and vanilla. Put in the baking dish.
Crumble
- Place all crumble ingredients in a bowl and mix well with your hands.
- Sprinkle over the filling and press down a little.
- Bake in the oven on the middle shelf for 30-40 minutes or until golden brown.
- Serve lukewarm with lots of vanilla sauce or ice cream.
- Greetings from the kitchen, Kathrin and Ramin
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