Thought nothing could beat an apple crumble? Try this wonderfully summery version, taken from Gill Meller’s new book ‘Root, Stem, Leaf, Flower’
IMAGE: ANDREW MONTGOMERY
When you sit down to a bowl of warm raspberry and rhubarb crumble, it’s easy to forget that the apple ever existed at all. In fact, you forget anything that begins with A, or anything green. For in that moment, your world literally crumbles away, leaving you with reds and gentle, sugary pinks and the magic that happens when these two ingredients are cooked together. I like to pack my crumble topping full of oats and bake it separately from the fruit, at least for a while. It becomes remarkably crunchy this way.
Raspberry and Rhubarb Crumble
For the oat crumble
- 100 g (3 1/2oz) plain flour
- Pinch of fine sea salt
- 100 g (3 1/2oz) unsalted butter, cubed and chilled
- 75 g (2 1/2oz) unrefined caster sugar
- 75 g (2 1/2oz) jumbo oats
For the filling
- About 400g (14oz) rhubarb stalks, trimmed and cut into 2-3cm (3/4-1 1/4in) pieces
- About 200g (7oz) raspberries
- 100 g (3 1/2oz) unrefined caster sugar
- 1 tsp vanilla extract
- First, make the oat crumble. Heat the oven to 175°C/155°C fan/335°F/ gas mark 3–4. Combine all the ingredients in a large bowl and rub them thoroughly together until you have formed clumps and lumps.
- Line a large baking tray with a piece of baking parchment. Tip out the mixture onto the tray and distribute evenly. Set aside.
- Make the filling. Place the rhubarb in a 25cm (10in) baking dish. Add the raspberries, sugar and vanilla along with a couple of tablespoons of water and tumble everything together.
- Place the dish of fruit in the oven as well as the tray of crumble and bake for 20 minutes, turning the crumble mixture over three or four times during baking, until clumped together, biscuity and golden.
- Spoon the crumble mixture onto the fruit and continue to cook for a further 10 minutes, or until the rhubarb and raspberries are soft, the juices are bubbling away and the crumble is golden brown.
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