I love warm fruit crumble desserts especially in winter. I remember being happiest as a child when mum made a piping hot crumble with homegrown fruits and berries inside. I think I used to burn my tongue, as I couldn’t wait to dig in!
Rhubarb & raspberry compote
Salted oat & ginger crumble
Prep time: 30 minutes
Cook time: 25 minutes
Rhubarb, Raspberry & Apple Crumble w Vanilla Sauce
600 g Apples, Granny Smith or Golden Delicious, peeled, cored and each
one cut into about 8 wedges
250 g Raspberries, frozen
200 g Rhubarb, washed, peeled, cut into small – medium pieces
350 g Caster sugar
½ Lemon, fine zest
½ Orange, fine zest
200 ml Raspberry puree
100 ml Water
1 Vanilla pods
225 g Unsalted butter, melted
150 g Plain flour
150 g Rolled oats
200 g Soft light brown sugar
5 g Bicarbonate of soda
15 g Ginger, ground
- Preheat the oven to 180°C
- In a frying pan place 200 g of the caster sugar with the apple wedges and cook over a medium high heat. Turn the apples regularly and cook them until they are caramelised. Remove from the heat and reserve.
- Place the rhubarb into an ovenproof dish and sprinkle over the remaining caster sugar, zests, raspberry puree, water, and vanilla. Cover with foil and bake for 20 - 25 minutes. Remove from the oven and open the foil carefully to check the fruit. When it is soft, and a knife is easily inserted then the fruit is done.
- Mix the rhubarb mixture with the apples and frozen raspberries and put it all into an ovenproof crumble dish.
- Place the plain flour, rolled oats, soft light brown sugar, bicarbonate of soda, salt and ground ginger into a mixing bowl and mix well with your fingers.
- Add the melted butter and mix well to form a crumble, top the fruit off with the crumble mix and bake until golden brown for around 30 minutes.
Makes: 600 g
250 g Milk
200 g Cream
1 Vanilla pod
100 g Caster sugar
100 g Egg yolks – around 5-6 yolks
- Place the milk and the cream into a saucepan and scrape in the vanilla seeds. Bring to a simmer and remove from the heat.
- Whisk the sugar and egg yolks together in a bowl until they start to thicken and pale.
- Pour one third of the hot milk/cream onto the yolk/sugar mixture and mix well with a whisk.
- Pour this mixture back into the saucepan with the remaining milk/cream and mix well with a spatula or wooden spoon.
- Place the pan back onto a low to medium heat and stir constantly while cooking the sauce to 82°C.
- Remove the custard from the heat and strain it through a sieve into a bowl. Set this bowl into a larger bowl of iced water to cool the custard down quickly. Stir regularly to achieve this.
Don't want to make it? No worries, order a 'Bake at Home' crumble from us HERE