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

Macadamia, mango and lemon myrtle trifle

The trifle is the grand old dame of transportable dessert. It lives in glasses or a bowl, which is obviously a tremendous help. The trifle artform is riven with controversy....

On December 23, 2015

Food

Zucchini noodles with herby cherry tomatoes, lemon & feta

• SERVES 4 •

On October 14, 2016

Food

Dried Cherry & Chocolate Hot Cross Buns

In this updated version of the traditional Easter hot cross bun, chunks of dark chocolate and tart dried cherries make these even more irresistible!

On March 18, 2016
 

Food

Anyone for tennis and a cocktail?

It is looking like it will be a fabulous final at the tennis this Sunday. Whether you are heading to Melbourne Park or watching from home, make the most of...

On January 30, 2015

Food

Lamb Cutlets with Peanut Sauce

SERVES 4

On February 16, 2018
 
Copyright © 2012 - 2019 Culture Street
Contact: info@culturestreet.com.au