Rhubarb & Apple Crumble

Saturday, 20 July 2013



If there's one thing that I've come to realise from writing this blog, it's that seasonal is ALWAYS best. No exceptions. Strolling the farmer's markets with a coffee cup in hand (how Sydney + pretentious is that) I can't help but pick the produce that is a) in abundance and b) more affordable as a result! For me, this season is all about the heirloom vegetables; carrots, jerusalem artichokes and plump beurre boscs... 

Can you hear angels sounding their trumpets?! Baha. Baked rhubarb and apple crowned in oaty crumbley goodness, gosh

In case you haven't noticed, I've got a bit of a thing for rhubarb (see here). It's tartness which, when stewed down is so heavenly and fits wintery desserts like a glove. Here is dear Maggie Beer's rhubarb & apple crumble (find the original link here); a celebration of Winter's finest. 

Ingredientsss

[crumble]
1 cup plain flour
1/2 cup soft brown sugar
1 cup rolled oats
1 tspn ground cinnamon
1 tspn ground ginger
60g unsalted butter, chopped


[fruit mixture]
1/4 cup soft brown sugar
1/4 cup verjuice (or orange juice for a slightly sweeter version)
50g unsalted butter (melted), 20g extra (chopped) -> let's be honest, it just wouldn't be Maggie without the addition of verjuice!!!
6 granny smith apples, peeled and cored
20 sticks of rhubarb, washed, trimmed and cut into 3cm lengths
cream or ice cream, to serve (duh)

Method to Madness
1. Preheat oven to 180 degrees
2. For crumble, combine flour, sugar, oats and spices in a large bowl. Rub butter into dry ingredients until the mixture resembles coarse crumbs. Set aside
3. Combine sugar, verjuice/orange juice and melted butter in a bowl. At this point I like to add the seeds scraped from a vanilla bean :) 
4. Cut the apple into thin slices and add to the verjuice mixture, toss to combine. Transfer to a baking dish, spreading evenly. Scatter the rhubarb on top
5. Bake apple/rhubarb for 20 mins
6. Spread crumble mix over the top and dot with extra chopped butter. Bake for an extra 30-35 mins or until the fruit mixture bubbles around the edges and the crumble is golden brown
7. Dish that baby up with a nice quinelle of double cream or even better, vanilla bean ice cream. Boo. Yah.

This portion size shows a LOT of restraint, let me tell you. Bon apettit!

As always, thanks for reading!
xGourmand

4 comments:

  1. i completely agree that seasonal is better! i recently made a whole flatbread with 90% of the ingredients from the farmers market! it was so delicious and perfect.

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  2. Yum. Love a good crumble in winter! And I agree - it makes so much more sense to buy seasonal when it tastes better and is cheaper too.

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  3. yikes this looks delicious! so happy to have found your yummy blog! thanks for stopping by LET IT BE!

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  4. That looks dangerously good...

    ReplyDelete

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