Rhubarb and winter fruit crumble
This is so pretty with its red juicy fruits and is great for using up any orphan fruits in the bowl.
- 35 mins cooking
- Serves 6
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Ingredients
Rhubarb and winter fruit crumble
- 2 apples, peeled and diced
- 2 pears, diced
- 350 gram rhubarb, diced
- 1 cup berry jam
- 2 tablespoon cornflour, dissolved in ¼ cup water
- 120 gram butter
- 3/4 cup brown sugar
- 3/4 cup flour
- 1 teaspoon cinnamon
- 3/4 cup oats
Method
Rhubarb and winter fruit crumble
- 1Preheat the oven to 180°C.
- 2Put the fruit into a large saucepan and stir through the jam until evenly coated.
- 3Cook over a gentle heat for 6-8 minutes until just beginning to soften. Add combined cornflour and water, then simmer for 1-2 minutes until thickened.
- 4Spoon into small individual oven-proof dishes (or one large one) and set aside.
- 5In the food processor, combine the butter, brown sugar, flour, cinnamon and half of the oats. Pulse until the mixture begins to crumble, then add the remaining oats and pulse 2-3 times until just mixed.
- 6Sprinkle the crumble over the fruit and bake for 12-15 minutes (or 20-25 minutes for a large pudding) until golden and bubbling.
- 7Serve with vanilla ice cream, custard or whipped cream.
Notes
The jam adds sweetness, gives a boost to the flavour and leaves it with a gorgeous rosy glow. I’ve made my topping in a food processor, but feel free to get back to basics and rub the butter in with your fingertips!
