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Classic Rhubarb and Berry Crumble
the Breville Test Kitchen

the Breville Test Kitchen

Classic Rhubarb and Berry Crumble

Warm and sweet with a hint of tartness, this much-loved dessert is simply baked rhubarb, berries and apples topped with a deliciously crunchy and buttery oat crumble.
time

1 hr 15 mins total time

activetimeIII

20 mins active time

easy

Easy

user

Serves 4-6

Ingredients


Measurements:

  • rhubarb icon
    14 oz rhubarb
  • strawberries icon
    8 oz strawberries

    hulled, halved

  • blueberries icon
    4 oz blueberries
  • small red apple icon
    2 small red apples

    peeled, cut into ¾-inch pieces

  • granulated sugar icon
    ⅓ cup (2 oz) granulated sugar
  • old fashioned rolled oats icon
    1 cup (2½ oz) old fashioned rolled oats
  • turbinado raw sugar icon
    ⅓ cup (2 oz) turbinado raw sugar
  • ground almond icon
    ½ cup (2 oz) ground almonds
  • all-purpose flour icon
    ½ cup (2½ oz) all-purpose flour
  • cold unsalted butter icon
    4 oz cold unsalted butter

    diced

  • whipped cream or ice cream icon
    Whipped cream or ice cream

    to serve

Instructions

  • 1Trim the ends from the rhubarb and peel away the tough outer skin. Cut into 1-inch pieces.
  • 2Combine the rhubarb, strawberries, blueberries and apples in a large bowl. Add the granulated sugar and toss to coat. Transfer to a 8-inch square baking dish.
  • 3Insert the wire rack into position 5. Select Phase Cook for P1 and set the oven to Bake, Convection, 350°F, for 30 minutes. Press Confirm for P2 and set the oven to Bake, Convection, 325°F, for 10 minutes and press Start to preheat. Meanwhile, continue to the next step.
  • 4To make the crumble topping, place the oats, turbindao sugar, ground almonds and flour in a bowl. Add the butter and use your fingertips to rub in the butter to form coarse crumbs.
  • 5Evenly sprinkle the crumble topping over the fruit.
  • 6Once preheated, place the baking dish in the oven and bake for 30 minutes in P1. The oven will automatically switch to P2.
  • 7The crumble should be golden and crisp. If not, bake it a little longer.
  • 8Allow the crumble to cool for 10 minutes.
  • 9Spoon the crumble into bowls while it’s still warm, letting the juices mingle with the crunchy topping. Serve with a generous dollop of whipped cream or a scoop of vanilla ice cream for the perfect sweet-tart finish.
Sweets/Dessert
Spring
Summer
english
american
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