Culture Street

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.

SERVES: 6–8

PREPARATION TIME: 15 minutes

COOKING TIME: 30–35 minutes

Ingredients

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

Crumble topping
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.

Recipe from Mastering the Basics: DESSERTS, published by Murdoch Book, RRP $24.95. Available now from bookshops and online.

BUY THE BOOK

 

You Might Also Like

Food

Lemongrass Beef

SERVES 4

On September 4, 2015

Food

Banana and walnut mini loaves

My first ever job was at Brumby’s bakery when I was 15-years-old, and my favourite thing was their baby banana breads. When you work at a bakery, at the end...

On March 20, 2015

Food

Asian crab salad with betel leaves

Crab is a real delicacy and a special treat, partly because so much effort goes into extracting the beautiful sweet white flesh. The best way to involve your mates in cooking is...

On December 20, 2013
 

Food

Matt Preston's Prawns à la plancha

Two little words have given us more pleasure on the set of MasterChef than any

On November 7, 2013

Food

Crispy bacon, baby pea, mushroom and tomato pasta

One of those golden recipes that take only moments to plan and minutes to make.

On August 9, 2013

Food

Mango and Banana Sorbet

Mango Sorbet

On May 2, 2014
 
Copyright © 2012 - 2019 Culture Street
Contact: info@culturestreet.com.au