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Cut the butter into cubes and leave at room temperature to soften.
Peel, core and cut the apple into 2 cm cubes.
Trim and cut the rhubarb into 2 cm pieces.
Fit the MaxBlade to the kCook Bowl.
Fit the kCook Bowl to the machine.
Preheat the oven to 200°C.
Add almonds, butter, flour, sugar, hazelnuts and nutmeg into the kCook bowl.
Attach the lid and ensure the Filler cap is fitted.
Blend for 10 seconds on speed 12.
Transfer the crumble mix into a medium bowl.
Retrieve and clean the kCook bowl and fit the Stir Tool.
Add apples, sugar and cinnamon into the bowl.
Cook for 10 minutes, at 94°C on speed 3.
Add rhubarb into the kCook bowl.
Cook for 2 minutes, at 94 ºC on speed 3.
Pour the fruit mixture into the baking dish.
Sprinkle on the crumble topping.
Bake in the oven at 200°C for 15 minutes until golden brown.
Serve.
To Serve
Serve with Chantilly cream, custard or ice cream.
Cut the butter into cubes and leave at room temperature to soften.
Peel, core and cut the apple into 2 cm cubes.
Trim and cut the rhubarb into 2 cm pieces.
Fit the MaxBlade to the kCook Bowl.
Fit the kCook Bowl to the machine.
Preheat the oven to 200°C.
Add almonds, butter, flour, sugar, hazelnuts and nutmeg into the kCook bowl.
Attach the lid and ensure the Filler cap is fitted.
Blend for 10 seconds on speed 12.
Transfer the crumble mix into a medium bowl.
Retrieve and clean the kCook bowl and fit the Stir Tool.
Add apples, sugar and cinnamon into the bowl.
Cook for 10 minutes, at 94°C on speed 3.
Add rhubarb into the kCook bowl.
Cook for 2 minutes, at 94 ºC on speed 3.
Pour the fruit mixture into the baking dish.
Sprinkle on the crumble topping.
Bake in the oven at 200°C for 15 minutes until golden brown.
Serve.
To Serve
Serve with Chantilly cream, custard or ice cream.