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Apple, Rhubarb and Blackberry Crumble



  • 4 Granny Smith apples, peeled, cored and sliced

  • 6 sticks of rhubarb, cut into 4cm chunks

  • 400g blackberries

  • 1 tablespoon orange zest

  • 4 tablespoons sugar

Crumble topping:

  • 1/2 cup oats

  • 1/2 cup panela (evaporated cane sugar) or brown sugar

  • 1/2 cup flour

  • 150 g cold unsalted butter, chopped

  • 1/2 cup flaked almonds

  • cream or ice cream, to serve


  1. Place apples, rhubarb, blackberries and orange zest in a saucepan. Sprinkle over sugar. Simmer gently for about 15-20 minutes.

  2. For the crumble topping, rub butter with fingertips through oats, flour and sugar until just combined. Don’t overdo it. Gently mix through almond flakes.

  3. Place compote in an ovenproof dish. Sprinkle over crumble topping. Finish with almonds on top.

  4. Bake in moderate oven for 20-25 minutes.

  5. Serve with cream or ice cream. Or both!

Note: I use whatever fruit I have on hand. Particularly dark fruit to go with the tart Granny Smith apples. Some leftover frozen cherries from summer. Delicious.


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