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Marie's Recipe: apple and rhubarb crumble

jeudi 18 mai 2017

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  • Still life with apples and almonds, Auguste Renoir
    Still life with apples and almonds, Auguste Renoir
    Photo (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.


500g rhubarb
3 large apples
100g flour
100g butter
50g slivered almonds
50g cane sugar

Recipe instructions

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