Food Cult

For Filling:
4 cups of apple, peeled and cut into 1- inch pieces (approx 3-4 apples)
1 ½ cups rhubarb
3 tbsp flour
½ cup plus 2 tbsp sugar

Cut the rhubarb into 1-cm thick slices
Toss all the ingredients together

For Crumble Topping:
6 tbsp butter (very cold)
½ cup sugar
1/3 cup maple syrup
1 cup all purpose flour
pinch of salt

Break up the flour and butter using your finger tips until the butter is in pea size pieces
Add the remaining ingredients and mix until the crumble takes on the texture of wet sand (add 1 tbsp of water if the dough is a little dry)

To Assemble:
Place the apple mixture in a 9- inch round oven safe baking dish.
Gently top the apples with the crumble mixture (do not pack the crumble too hard)

Bake at 400 degrees for 40 minutes

TIPS:

1. Crumble is not pie dough. It should not be an even dough. Parts will look like wet sand and others will look more like dry sand.

2. Firm apples, such as granny smith, work best with this dish

3. More or less sugar can be added to the filling depending on if a sweeter or more tart product is desired

4. If the top of the crumble is browning too fast, cover with tinfoil