Sometimes my organisation skills elude me! On Thursday this was definitely the case, cooking dessert for a dinner which was scheduled for the following week. After kicking myself a few times over, I wasn’t too concerned as it meant ample dessert on tap. Being fairly cold at the moment warm rhubarb and apple crumble with creme anglaise and a sneaky helping of ice cream, certainly assists in warming the soul.
Warm Rhubarb and Apple Crumble (Adrian Richardson Recipe)
1kg rhubarb cut into 2cm pieces
6 apples (I used green) peeled and cored. Cut into 2cm pieces
80g icing sugar
80g brown sugar
2 tbs grated ginger
1 tsp ground cinnamon
grated zest of 1/2 a lemon
200g plain flour
100g rolled oats
75g brown sugar
150g unsalted butter at room temp
Pinch of nutmeg and cinnamon (to taste)
75g almond meal
Preheat oven to 180 degrees.
Place all fruit filling ingredients into a bowl and toss together ensuring the sugar and spices cover the apple and rhubarb
Tip above into a baking dish
Combine crumble ingredients and either mix together with finger tips or pulse (briefly) in a food processor until rough crumbs form. I prefer the first option but the 2nd seems like much less mess.
Scatter the crumbs evenly over the fruit mixture.
Bake for 40-60 minutes until the fruit is bubbling and the top is crunchy and gold in colour.
Serve with ice cream or creme anglaise or in my case both!
Another dessert recipe looks set to follow, seeing I will be having to bake again this Thursday.
Love The Fat Cow x
Please note: This recipe can be adapted to include a variety of different fruit E.g. Apple and berries. The topping may also be adapted to include coconut and almond slithers. Great creative and see what works best for you.