There is a theme emerging here. Cake last Monday, crumble today, must be the cooler autumn weather bringing on all this baking.
I picked up a bunch of rhubarb from our local organic farm along with half a dozen beautiful plums and what else was there to do but make crumble?
Rhubarb is ridiculously easy to grow, well so I am told we haven't ever given it a go but I think I will because it is such a beautiful colour and I love to eat it plus I've just read up on the fact that it is rich in the B vitamins as well as vitamin A and K. For those who don't know already, the leaves on a rhubarb plant are poisonous so do not use them in your crumble.
A word about sweeteners: I used honey and raw sugar in this and I found the crumble topping a bit too sugary. That is because I generally don't eat sugar. I had been using powdered stevia but recently decided I really wasn't totally happy with the taste or texture it gives to cakes and biscuits so I haven't bought any for a while. I keep raw sugar in the cupboard for visitors cups of tea and coffee, that is how I came to include it in this recipe and if I were to do it again I would reduce the amount, but you can do what suits your tastebuds. I am imagining that a crumble made with maple syrup would be pretty delicious. Which sweeteners are you using at the moment? What do you sweeten your crumble with?
Recipe: rhubarb, apple and plum crumble
Ingredients
6 stems of rhubarb chopped into 1.5-2cm pieces
1 medium size granny smith apple, cored and roughly chopped (I leave the peel on)
1 or two plums such as blood plums, remove stone and roughly chop
1 tbsp honey
3/4 cup self-raising flour (I used gluten free)
3/4 cup rolled oats
1/2 cup coconut
100gm butter cubed
2-3 tbsp raw or rapadura sugar
*optional you could add some chopped walnuts, almonds or hazelnuts and some seeds to the crumble
Method
Preheat oven to 180C
Grease an oven proof dish with butter, I used a small rectangular pan you could use a round one or individual ramekins
Place fruit into baking dish
Mix honey through the fruit and make sure the fruit is in an even layer
In a mixing bowl combine flour, oats, coconut and sugar
Rub butter into flour mixture until the butter cubes are completely rubbed in
Scatter crumble mixture evenly over the top of the fruit
Bake for 40-45 minutes until fruit is cooked and top is golden brown
Serve with custard or ice cream, or natural unsweetened yoghurt as pictured above.
Enjoy and hide the rest from your husband like I had to!
What is your favorite crumble combo? Pear and ginger is next on my ideas list.
