Rhubarb and apple flapjack crumble recipe | delicious. magazine
Thought a classic fruit crumble couldn't be any more comforting? Donal Skehan tops this rhubarb and apple crumble with oaty flapjack topping.
Ingredients
- 500g rhubarb
- 500g cooking apples
- 1 tbsp lemon juice
- 3-5 tbsp soft light brown sugar, depending on how sweet you like it
- 15g butter
- Vanilla ice cream or single cream to serve
- For the crumble topping
- 200g cold butter, cut into small pieces
- 150g plain flour
- 150g jumbo oat flakes
- 175g soft light brown sugar
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