Are you a crumbles or pies aficionado? If so, chances are you’ve whipped up a few in your culinary adventures! You might have mastered the classic pastry tops – whether it’s the fully covered version or the artful weave of long pastry rectangles, creating a delightful basket-like appearance.
Why settle for ordinary when you can jazz up your pie or crumble into a showstopper? Elevate your dessert game and turn it into a jaw-dropping centerpiece that’ll leave your guests amazed!
Creating a visually stunning baked crumble is a breeze—grab your favourite cookie cutters and get creative! With a plethora of patterns at your disposal, the possibilities are endless. I opted for quirky choices like flower shapes (with funky-edged cutters) and whimsical stars. The result? Not exactly flowers or stars, but a unique blend that looked out-of-this-world!
Preheat your oven to 180° Celsius or 356° Fahrenheit.
Prepare to level up your dessert game! Follow these steps to create a show-stopping crumble or pie that steals the spotlight at your dinner party! 🌟
I love hitting up Todarello’s Katoomba Village Fruit Market for my fresh produce fix! It’s the jackpot for top-notch ingredients at unbeatable prices. But let me tell you, shopping there isn’t just about stocking up—it’s a vibrant burst of colours and a haven of friendly faces!
On my recent visit, I snagged a bunch of rhubarb and scored four juicy green apples. This place is a treasure trove! 🍏✨
Now armed with my fresh ingredients I’m ready to start my apple and rhubarb crumble.
INGREDIENTS
- 4 Apples ( I chose green apples but you can use red ones if you wish)
- 1 big bunch of rhubarb
- Shortcrust pastry ( you can make your own from scratch – in this recipe I used frozen shortcrust pastry to save time)
- A little water to cook the rhubarb before it goes into the dish with the pastry
- Cookie cutters for the top of the crumble or pie
- Egg yolk to brush the top pastry before you put it in the oven
- Cream or ice cream for serving
and ready to put in the dish with the pastry.
METHOD
- Chop the apples (have the apples thinly sliced).
- Chop up the rhubarb into bite-sized pieces.
- Cook the rhubarb with a little water to soften it – Cook for around 10 minutes or less depending on how fast it softens up.
- Add pastry to the bottom of the dish for the crumble or pie, make sure that the pastry goes to the side of the whole dish. Ensuring that all the area is covered with pastry means that when you cut into the crumble or pie it will have a nice side crust. Cook the pastry a little in the oven to ensure that when you put in the other ingredients it isn’t soggy and the base holds. Cook for around 10 minutes, until a little golden but not too much as you will need to cook again when the ingredients are in the dish and you don’t want to overcook the pastry.
- Create delicious layers of goodness in your dish! Start by adding half of the rhubarb to the bottom, followed by a layer of apples. Repeat this delightful pattern of rhubarb and apples until you’ve used up all your ingredients. This layering technique ensures that the crumble gets evenly coated with both rhubarb and apples, guaranteeing a flavorful bite in every spoonful!
- Use the pastry to cut up different shapes to form the top crust of the crumble or pie. Layer them so they look nice and also cover the top of the crumble or pie.
- Use the egg yolk to brush the pastry on the top and then put it in the oven to cook.
egg to make it a nice golden brown.
- Cook until the pastry is golden brown and the rhubarb and apples are bubbling away and are very cooked through. Cook for around 30 minutes or until golden brown on top.
- If you have cream, you can whip it with electronic beaters or by hand. I like to put the cream into my blender and put it on the chop setting. I do this for a few minutes and it makes instant whipped cream. I call this the cheats whipped cream!
It is so YUMMY and an easy dessert to impress everyone!
Enjoy, and I hope you and your guests love this as much as we do.
More Rhubarb Recipes
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