Apple, rhubarb and prune crumble
MasterChef New Zealand -Apple, rhubarb, prune and
blueberry crumble
Recipe by Nigel Anderson
Sweet shortcrust pastry
225g plain flour
45g icing sugar
125g unsalted Mainland butter, chilled, diced
2 egg yolks
2 granny smith apples, cored, peeled, sliced
6 rhubarb stems, peeled, 2cm slices
6 pitted prunes, sliced
1/2 cup brown sugar
1/4 cup plain flour
1 cup rolled oats
100g ground almonds
50g unsalted Mainland butter
1 cup blueberries
1 Preheat oven to 180 C.
2 For the pastry, process flour, icing sugar and Mainland butter
with a pinch of salt in a food processor until mixture resembles
breadcrumbs, add egg yolks, process until mixture resembles a
smooth ball. Press into a flat disc and cover in cling film,
refrigerate for 30 minutes. Once chilled roll and line pie tin,
trim edges and chill again. Use a fork to prick pastry base. Line
pastry with baking paper and cover with rice to "blind bake" bake
for 15-20 minutes until lightly golden or until cooked, remove rice
and bake again for 5-8 minutes. Take out and set aside.
3 Place the apple, rhubarb and prunes in a saucepan, add ý
cup water and ý cup brown sugar, place over a medium heat
and simmer for 10-15 minutes. Set aside to cool slightly.
4 Combine ý cup brown sugar, flour, ground almonds, rolled
oats and Mainland butter together. Use hands to mix to a crumble
consistency.
5 Drain the fruit, spoon the cooled fruit into the prepared pie
shell, don't add to much juice as will make pie soggy. Scatter with
blueberries. Top with the crumble mixture.
6 Bake in the oven for 10 minutes, and then place under a grill
until lightly golden.
