Apple-Rhubarb Almond Crumble is ready and waiting for Spring and Summer.

Apple-Rhubarb Almond Crumble


Almond Crumble

14 oz. Self-rising flour

11 oz. Brown sugar

1 cup Butter

2 oz. chopped toasted almonds


4 peeled, cored and thinly sliced Granny Smith apples

1 pint sliced rhubarb

3/4 cup sugar

3/4 tsp cinnamon

juice of 1 lemon

1/2 tsp. almond extract

1/4 cup flour

Preheat oven to 350 degrees.

In a large bowl combine the fruit, sugar, cinnamon, lemon juice, almond extract and flour. Toss to combine well; set aside.

Begin making the crumble. melt the butter. In a separate bowl combine the rest of the ingredients for the crumble. Stir in the butter. Lightly toss and place in the freezer until well chilled.

Place the fruit mixture in about a 1 1/2 quart dish and evenly spread out over the bottom. Remove the chilled crumble from the freezer and crumble over the top of the fruit. If there ‘s extra crumble mixture, refreeze any extra for a later use.

Place crumble-fruit mixture into the oven and bake for about 30 minutes or until the crumble is golden brown and filling is thick and bubbly.