I’ve probably made a variation on a fruit crumble hundreds of times but today I worked up a fantastic crumble topping mix so had to write it down for future reference. The garden has been demolished by the chickens and the only remaining plant seems to be the rhubarb. The gate and fence was put up today and some compost will be arriving tomorrow so fingers crossed for a bumper crop of vegetables this summer. As it was fathers day – happy fathers day Kevin ! I made lunch for everyone and we tucked into this rhubarb, apple crumble for dessert.
60g butter, 1/3 cup brown sugar, 2 tbs lemon juice, 3 pink lady apples, peeled and sliced, 10 stalks of rhubarb, trimmed into 2 cm lengths. Preheat oven to 180C, place butter, sugar and orange juice in a pan, add apples and simmer for 3 minutes, then add rhubarb and cook for 5 more minutes. Spoon mixture into an oven proof tin.
1/3 cup plain flour, 1/3 cup brown sugar, 80g butter, 1/2 cup rolled oats, 2 tablespoons almond meal. Combine flour, sugar and butter together until mixture looks like breadcrumbs. Add oats and almonds, spoon over fruit and cook for 30mins till golden. Serve hot and top with yoghurt, cream or ice cream.