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It’s apple season here in Australia and rhubarb is just making it’s way in too. There is no better way to celebrate both than with a classic belly-warming crumble.
Loving Crumble & Wills Request!
You just can’t beat that mouth-watering smell as the fruit stews, the waft of vanilla & spices throughout the house. Lets not forget the delicious crunch of the buttery sugary topping. Not that I needed a huge amount of encouragement to make a apple rhubarb crumble, but I have to extend a special thanks to our good friend William Kinsella. He politely “requested” I make him one when we took a family trippity trip trip together this past Christmas. I hadn’t eaten a good crumble in a while and after making one for him I got back on the case of perfecting my recipe. My wife is more of a chocolate fan when it comes to desserts. Something about it’s not worth the calories without chocolate.
Is that a woman thing? Or maybe it’s just me being a fatty and not worrying about the unnecessary calories. Either way, I’m happy to put into print that on this front (only…!) my wife is wrong. When crumble is involved it’s definitely worth every single calorie!! The only way you can make it better is by following my anglaise recipe and drizzling it all over the warm apple rhubarb crumble.
My father in law is visiting us here in Australia at the moment and boy does he love his food. So for the past month I have been trying to keep the fridge stocked with varying sorts of meats, condiments and sweet treats. Cinnamon buns coming at you soon. Check out this insta link for prequel. Given his voracious appetite, I decided to take his visit as a personal challenge to serve him a different dinner every night of his month-long stay. High five me, we are on the last night tonight and mission accomplished 😉
While I served him plenty of my tried and tested dishes, including plenty of Princess’s leftovers as amuse-bouches (!). I have to say his visit has also inspired me to many new and exciting recipes. Funny story, when my wife asked him during dinner one night if there was anything in particular he would like to do here in Brisbane before going home, he said ‘eat more of Gavin’s food’! It’s true, there are limited tourist attractions in Brisbane, but I decided to take that as a compliment and it further galvinised me on my mission!! Cheers Jimmy!
- 4 stalks rhubarb diced
- 3 granny smith apples peeled and diced
- 1/2 cup raisins
- 1/3 cup castor sugar
- 1 tbsp water
- 1 cinnamon stick
- 1 vanilla bean cut in half & seed removed
- 1/3 cup self raising flour
- 1 cup flour
- 1/2 tsp ground ginger
- 1/2 tsp cinnamon
- 100 g butter chopped and room temp
- 1/2 cup porridge oats
- 1/3 cup brown sugar
- Combine all crumble mix ingredients together in baking tray, cover with foil and bake for 30 - 40 minutes @ 170c
- Meanwhile, combine flour, ginger & cinnamon together in mixing bowl.
- Rub in softened butter using your finger tips until it resembles breadcrumb like consistency.
- Stir in the oats and sugar to breadcrumb mix.
- Top baked fruit with crumble topping and bake for 20 minutes (or until golden brown) at 170c.
- Serve with custard, ice-cream or my fancy creme anglaise!
- baking tray - glass, ceramic or foil
- measuring cups & spoons
- chopping board
- medium sized mixing bowl
- crumble will keep for about 5 days in the fridge... BUT why would you
- you can use this recipe base for any crumble, you may just need to edit the sugar quantity for certain sweeter fruits but then again a tropical fruit crumble seems kinda weird
- stay away from rhubarb leaves, in case you didn't know they contain high levels of oxalic acid. You would need to eat a reasonable amount for it to be harmful but lets not experiment on that one