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Rhubarb and Raspberry Crumble Recipe

Rhubarb and Raspberry (or any other kind of fruit) Crumble

If you don’t have raspberries and rhubarb, stew some apples or some pears, drain them, add a few sultanas or a little bit of chopped glace ginger, and you’re away – the same topping works on just about any fruit.
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 4

Ingredients

Fruit part:

  • 1 cup white sugar
  • 2 ½ Tbsp maize cornflour
  • Pinch of salt
  • 4 cups rhubarb cut into 1cm lengths
  • 1 cup raspberries

Topping:

  • 120 g butter , melted
  • ½ cup brown sugar
  • 1 1/3 cups rolled oats
  • 1 1/3 cups flour

Instructions

  1. Preheat oven to 180°C.
  2. Use a 20cm × 30cm glass baking dish.
  3. In a large bowl, combine the sugar, cornflour and salt, then add the rhubarb and raspberries and mix thoroughly. Place the mix in the baking dish.
  4. Mix together the oats, flour and brown sugar, and stir in the melted butter.
  5. Spread oat mix on top of the fruit.
  6. Bake for 45 to 60 minutes until golden brown on top and the rhubarb is tender.