Slow Cooker Rhubarb & Apple Crumble Recipe

Ingredients

125g cold butter
100g plain flour
80g jumbo porridge oats
75g demerara sugar
50g flaked almonds
400g rhubarb
400g apples
1 orange
4 cardamom pods

Prep: 30 mins | Cook: 3 hrs-3 hrs 30 mins

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Method

1. Dice 100g of the butter and scoop it into a mixing bowl. Add the flour, porridge oats and 50g of the demerara sugar. Use your fingertips to rub the butter into the dry ingredients to make a sandy, chunky textured crumble mix. Scrunch the flaked almonds in your hands to crush them, then add them to the bowl and stir to mix. This is your crumble topping. Set aside.

2. Trim the rhubarb and chop it into chunks around 2-3cm long. Quarter the apples and slice out the cores. Roughly chop them. Scoop the fruit into the bowl of your slow cooker (a 3½ ltr slow cooker is the perfect size for this recipe). Add the remaining 25g demerara sugar and stir to mix.

3. Finely grate the zest from the orange and add it to the slow cooker. Squeeze in the juice. Crush the cardamom pods in a pestle and mortar and discard the green papery skins. Finely grind the black seeds, then add them to the slow cooker. Dice the remaining 25g butter and add to the fruit. Stir to mix one last time.

4. Sprinkle the crumble topping over the fruit. Place a clean tea towel over the top of the slow cooker – this will help absorb the steam and stop your crumble topping ending up too soggy – and pop on the lid. Cook on slow for 3 hrs. The crumble should be bubbling and juicy looking after 3 hrs.

5. You can serve the crumble after 3 hrs or cook it for an extra 30 mins with the lid off the slow cooker for a crisper top. Serve the crumble in warm bowls with double cream or custard.

6. Eat Me, Keep Me
The crumble will keep for up to 3 days in the fridge and can be eaten hot or cold. It will also freeze for up to 3 months – divide into tubs, seal and freeze. Defrost overnight before rehating till piping hot.