Crumbles have always been one of my favourite desserts, especially when they’re smothered in Ambrosia custard or vanilla ice-cream. The go-to is always an apple crumble for me, but on this occasion I decided to step it up and throw in a few extra ingredients (any excuse to squeeze in more of your five a day right?!).
When I made this back in May, we were coming to the end of Rhubarb season, so I was able to get my hands on this at the time. If you can’t get your mits on this once the season is over, fear not, it will taste just as good without it! But, next year, give it a go with the rhubarb, trust me!
With the crumble topping, there are so many methods out there, but I find getting my hands stuck in there is the best way forward as you can really work the butter into the flour and get a feel for the texture. If you feel you need more butter go for it. It takes a bit of time, but it will be so worth it and, subbing Plain Flour for GF Plain Flour works just fine!
Prep Time: 30 mins Cook Time: 45 mins Total Time: 1 hour 15 mins
For the filling 3 Granny Smith Apples, peeled, cored & cubed 2 Pink Lady Apples, peeled, cored & cubed 2 Pears, peeled, cored & cubed 1 Rhubarb stalk, roughly chopped 10 Raspberries 2 Tbsp White Caster Sugar 1 Tsp Cinnamon
For the crumble topping 250g Plain Flour (sub GF Plain Flour) 150g Salted Butter, cubed 150g Demerara Sugar
Preheat the oven to 200°/180°C fan.
Add all the filling ingredients into a saucepan except for the sugar and raspberries with a splash of water.
Cook on a low heat until they soften, approx. 10 mins, add half of the sugar only at this stage.
Once well combined, give the mix a try and if too bitter, add a little extra sugar – remember, the crumble topping will also contain sugar which will balance out the bitterness. You can also add more cinnamon at this stage if you like the extra flavour.
Meanwhile, combine flour, butter and sugar in a mixing bowl, and using your hands, massage the butter into the flour. The sugar will also help to combine the ingredients. Continue until you have a beautiful crumble consistency.
Add the cooked filling into an oven proof dish, sprinkle in the raspberries and then cover with the crumble mixture.
Stick in the oven for around 35-40 minutes. You want the crumble to be nice and golden and the fruit to be bubbling through slightly, so if you need to keep it in the oven for longer, go ahead – just don’t let it burn!
Take it out, let it settle for around 5 mins, sprinkle on some extra white sugar and finally you can serve and enjoy!
Serve with Ice Cream, Custard or Cream