Do you love crumbles or pies? If you do you probably have made a few in your time and have created the standard pastry top, either fully covered with pastry or with pastry cut into long rectangles to weave over each other to create a basket look.
Why not create something different and make your pie or crumble something to really look at? Make it pretty to be a centerpiece of the table to impress guests for dessert.
Making your baked crumble look amazing isn’t too hard, all it takes is cutting out each pastry piece with a cookie cutter. You can choose from many different patterns, so you can have anything that really takes your fancy. I chose to have flower shapes (just shapes with a different pattern on the edge of the cutter) and also stars. The shapes were not actually flowers but look like they are.
Preheat your oven to 180° Celsius or 356° Fahrenheit.
- 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
- Chop the apples (have the apples thinly sliced) and rhubarb and have them all ready.
- 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 make sure 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.
- Add half the rhubarb to the bottom of the dish, then layer the apples on top of the rhubarb. Then add the rest of the rhubarb to the top of the apples.
- 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.
- 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, however, it could be done earlier. So make sure to check if it is done in 20 minutes or earlier. It could come down to how fast your oven is. It is a good idea to keep an eye on it due to the fact you don’t want to burn the pastry.
- 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.
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.
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