Crumble pie recipe

Tuck into this hearty crumble pie after your Sunday roast dinner by celeb chef Simon Rimmer.

This delicious crumble pie is a really easy dessert, that's a combination of two types of dessert - a tart and a rhubarb crumble. It's a great sweet for using up extra seasonal rhubarb you might have knocking about. And whilst our recipe includes making your own quick pastry, you can always use ready-made shortcrust instead to save some extra time. Make this pie in under an hour for a really lovely dinner party dessert that generously serves four or more. Just serve with cream, ice cream or custard.

Ingredients

For the pastry:

• 225g flour
• 100g butter
• 25g sugar
• 1 egg
• Small amount of milk to bind

For the rhubarb:

• 250g rhubarb
• Pinch of ground star anise
• Pinch of ground ginger
• 150g sugar
• Juice 1 orange

For the crumble:

• 100g flour
• 100g demera sugar
• 100g cherry and raspberry muesli, like Nature’s Pleasure
• 150g butter
• Pinch of ground cinnamon

You'll also need:

• Egg wash

Method

1. For the pastry: Pulse together in blender, then roll out, line a 200mm tin, chill for 2 hrs. Bake blind at 200ºC for 15-20 mins. Then brush with egg wash and cook for extra 5 mins
2. For the filling: Put the rhubarb, spices, sugar and orange in a pan and cook until just soft. Spoon into the case
3. For the crumble: Rub all the crumble ingredients together, spoon on top of the fruit. Bake at 180ºC for 12 mins.
4. Serve with custard.

Top tips for making crumble pie:

Egg wash is made by beating an egg and adding a little water and pinch salt.

You might also like:

Apple crumble recipe

Crumble topping

Plum crumble