Marie's Recipe: apple and rhubarb crumble
Still life with apples and almonds, Auguste RenoirPhoto (C) RMN-Grand Palais / Mathieu Rabeau
To your moulds and spatulas! Marie's crumble is here! On the first day of the Taste of Paris Festival of Gastronomy at the Grand Palais, here's a new illustrated recipe featuring images from the Agency archive to make your mouth water.
3 large apples
50g slivered almonds
50g cane sugar
Peel and cut the apples into large pieces and do the same with the rhubarb. Put them both in a frying pan with the butter and simmer for 10 minutes on a low heat.
Meanwhile, prepare the crumble. To do this put all the ingredients together in a large bowl and rub the mixture until it resembles breadcrumbs in order to make the crumble.
Preheat the oven to 180°C.
Put the fruit in a buttered baking dish and sprinkle the crumble on top.
Bake for 35 minutes. The crumble should be golden