If you haven’t put these winter fruits together before, you’re in for a treat. They match up beautifully in this warming crumble, with the slightly tart flavour offset perfectly by the sweet, cinnamon-infused topping.
PREPARATION TIME: 15 minutes
COOKING TIME: 30–35 minutes
600 g (1 lb 5 oz) granny smith apples
2 teaspoons lemon juice
350 g (12 oz) trimmed rhubarb
250 g (9 oz) strawberries, hulled, large berries halved
1 vanilla bean, split lengthways and seeds scraped
140 g (5 oz / 2/3 cup) sugar
Vanilla ice cream, to serve
75 g (2 3/4 oz / 3/4 cup) rolled (porridge) oats
75 g (2 3/4 oz / 1/2 cup) plain (all-purpose) flour
110 g (3 3/4 oz / 1/2 cup) sugar
1/2 teaspoon ground cinnamon
90 g (3 1/4 oz) chilled unsalted butter, diced
1. Preheat the oven to 200°C (400°F/Gas 6).
2. Peel the apples and cut into 1.5–2 cm (5?8–3?4 inch) pieces. Toss the apples and lemon juice together in a large bowl. Cut the rhubarb into 2.5 cm (1 inch) lengths. Add
to the apple with the strawberries, vanilla seeds and sugar and toss to combine. Transfer to six 250 ml (9 fl oz/1 cup) heatproof ramekins or dishes.
3. To make the crumble topping, put the oats, flour, sugar and cinnamon in a medium bowl and mix to combine. Use your fingertips to rub in the butter (pic 3) until well combined. Sprinkle the crumble topping evenly over the fruit in the ramekins or dishes.
4. Bake for 30–35 minutes, until golden and bubbling. Cover with foil if the topping is browning too quickly. Serve with vanilla ice cream.
TIP You can also cook this crumble in a 1.5 litre (52 fl oz/ 6 cup) ovenproof dish. Cook
at the same temperature for 50-60 minutes.
This recipe is great if you have a sweet tooth at breakfast. As you can see, the camera always eats first, so be sure to post your pancake pics with...On January 19, 2018
PREP: 15 minsOn June 23, 2017
One of my first experiments with my new wood stove, this recipe is inspired by my neighbour, Jac, who bakes her crumble topping first, so that it stays nice and...On May 8, 2015
MAKES 8On November 20, 2015
Not for the faint-hearted, this fiery beef delivers a bit of a kick!On December 11, 2015
Fancy a frittata? We have five fabulous options for you from Australian Eggs.On February 20, 2015