Rhubarb and apple crumble with cardamom custard and hazelnut praline
This nostalgic, comforting crumble recipe is the perfect weekend bake when you’re looking for something easy to make that is sure to impress. A fresh rhubarb and sweet apple filling is topped with a crumble made with organic Doves Farm rye flour, brown sugar, cinnamon and hazelnut praline. This recipe is best served fresh out the oven with a generous serving of the cardamom-infused custard.
Ingredients
Rhubarb and apple base
- 500g of rhubarb , cut into 3 cm pieces
- 5 apples , peeled and diced into 3 cm pieces
- 70g of caster sugar
- 1 orange , zested
- 60g of butter , diced into cubes
Hazelnut praline crumble
- 80g of rolled oats
- 170g of Doves Farm Organic Wholemeal Rye Flour
- 150g of brown sugar
- 1 tsp ground cinnamon
- 1 pinch of salt
- 170g of unsalted butter
- 2 tbsp of hazelnut praline paste
Cardamom custard
- 300ml of double cream
- 200ml of whole milk
- 6 cardamom pods , crushed
- 4 egg yolks
- 50g of caster sugar
Method
Begin by making the rhubarb and apple base. Combine the rhubarb, apple, sugar and orange zest in a large mixing bowl and toss to combine. Spread evenly in a large baking dish and dot the cubes of butter over the top
Preheat the oven to 190°C fan
Prepare the crumble topping by mixing together all the ingredients in a bowl until all of the Doves Farm rye flour has been incorporated and the mix reaches a sandy consistency
- 80g of rolled oats
- 170g of Doves Farm Organic Wholemeal Rye Flour
- 150g of brown sugar
- 1 tsp ground cinnamon
- 1 pinch of salt
- 170g of unsalted butter
- 2 tbsp of hazelnut praline paste
Take handfuls of the crumble topping and use your hands to scrunch the mix into a ball. Crumble the topping over the rhubarb and apple base, then bake for 35–40 minutes until the rhubarb is soft and the crumble is golden brown
Meanwhile, make the cardamom custard by heating the cream, milk and cardamom pods in a pan until steaming. Remove the pot from the heat and then set aside for 10 minutes to infuse
- 300ml of double cream
- 200ml of whole milk
- 6 cardamom pods , crushed
In a separate bowl whisk together the egg yolks and the sugar until light and fluffy
- 4 egg yolks
- 50g of caster sugar
Strain the cardamom pods out of the milk mix. Whisk the milk mixture into the eggs in small increments, whisking after each addition. This will temper the eggs and stop them from curdling
Add everything back to the pot then cook over a low heat, stirring with a spatula constantly, until the custard thickens enough to coat the back of a spoon
Serve the crumble topped with a generous drizzle of the cardamom custard
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Rhubarb and apple crumble with cardamom custard and hazelnut praline
