by Bex
You may have noticed a couple of my instagram pictures since being pregnant have featured apple crumbles, despite it being summer. I have been loving a bit of comfort food served with lashing of yummy thick cream. I certainly seem to have a much sweeter tooth since while I'm pregnant! Anyway, one of the more fun aspects about moving house is having to eat as much as possible before the packers come! I have a lot of fruit in the freezer from when I used to make lots of smoothies (something I've actually been off lately) and I had a huge pack of rhubarb in there (although I don't think I ever planned to make a rhubarb smoothie!) which needed using.
Obviously the perfect solution was to make rhubarb crumble! I also have a couple of ropey apples to use up so added them in too! I found a few recipes online to get an idea of how long to bake it for (and saw one by Gregg Wallace which included port which I thought might be a nice addition!) and basically made up my own recipe. Lets face it. it's pretty hard to go wrong with crumble, unlike cakes it's much less precise and scientific! Luckily it worked out well so here's my recipe below as I think I'll be making this one again, maybe with a bit of stem ginger added next time for a proper warming treat in winter...
For the filling:
500g rhubarb, chopped
3 apples, peeled, cored & chopped (this made the filling quite a large quantity but they needed using up!)
100g golden caster sugar
3 tbsp port (optional - makes it smell quite Christmassy!)
For the topping:
140g flour
100g butter
100g demerara sugar
60g rolled oats (I used 28g as that's all I had)
Place the rhubarb, apple, sugar and port (if using) into a saucepan, cover and simmer for 15 minutes over a low heat. Add more sugar to taste and when the fruit is soft but still holding it's shape, remove from the heat.
Preheat oven to 200 degrees. Place all the ingredients for the topping into a food processor and blitz until you have a crumbly mixture.
Pour the fruit mixture into a shallow oven proof dish and sprinkle over the topping.
Bake for 30 minutes or until the top is golden brown and the filling is bubbling.
Serve with custard or my favourite - lots of lovely extra thick double cream!
It was nice and tart without being too sour (although you could obviously add more sugar if you wanted)
You may have noticed a couple of my instagram pictures since being pregnant have featured apple crumbles, despite it being summer. I have been loving a bit of comfort food served with lashing of yummy thick cream. I certainly seem to have a much sweeter tooth since while I'm pregnant! Anyway, one of the more fun aspects about moving house is having to eat as much as possible before the packers come! I have a lot of fruit in the freezer from when I used to make lots of smoothies (something I've actually been off lately) and I had a huge pack of rhubarb in there (although I don't think I ever planned to make a rhubarb smoothie!) which needed using.
Obviously the perfect solution was to make rhubarb crumble! I also have a couple of ropey apples to use up so added them in too! I found a few recipes online to get an idea of how long to bake it for (and saw one by Gregg Wallace which included port which I thought might be a nice addition!) and basically made up my own recipe. Lets face it. it's pretty hard to go wrong with crumble, unlike cakes it's much less precise and scientific! Luckily it worked out well so here's my recipe below as I think I'll be making this one again, maybe with a bit of stem ginger added next time for a proper warming treat in winter...
500g rhubarb, chopped
3 apples, peeled, cored & chopped (this made the filling quite a large quantity but they needed using up!)
100g golden caster sugar
3 tbsp port (optional - makes it smell quite Christmassy!)
For the topping:
140g flour
100g butter
100g demerara sugar
60g rolled oats (I used 28g as that's all I had)
Place the rhubarb, apple, sugar and port (if using) into a saucepan, cover and simmer for 15 minutes over a low heat. Add more sugar to taste and when the fruit is soft but still holding it's shape, remove from the heat.
Preheat oven to 200 degrees. Place all the ingredients for the topping into a food processor and blitz until you have a crumbly mixture.
Pour the fruit mixture into a shallow oven proof dish and sprinkle over the topping.
Bake for 30 minutes or until the top is golden brown and the filling is bubbling.
Serve with custard or my favourite - lots of lovely extra thick double cream!
 |
| I only had pouring cream and not enough patience to whip it! |
It was nice and tart without being too sour (although you could obviously add more sugar if you wanted)
1 comment:
Oh I have so much love for rhubarb (never used enough in recipes I always think) and in a crumble too - well that's just too tasty for words!
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