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 classic pasta dish is filled with the seasonal vegetables of spring (primavera means spring in Italian) — think vibrant, grassy asparagus, nutty broad beans and sweet green peas, all bound together...On July 5, 2013
After a night spent dancing at our favourite bar, we are the first customers waiting at our local bakery. The lady already knows what we are after: she has a...On February 27, 2015
Terrines can sometimes be a bit labour-intensive but this one couldn’t be simpler. It makes a great starter if you have a group of friends coming for dinner, and can...On November 18, 2016
Serves 4On September 19, 2013
Bringing together sweet blueberries and sour lemons, this simple cheesecake is light but luscious. It’s the perfect end to a lazy summer meal.On April 1, 2016
Serves 8 • 280 calories per servingOn June 26, 2015