Apple and Rhubarb Crumble

A classic which goes well with custard. Any UK kid would have had this pudding at one point. Relive the experience or if you have tried crumble give it a go.

Serves 4-6

Fruit Filling

3-4 Cooking Apples, peeled, cored and cut into wedges

4 Stalks of Rhubarb, sliced

1 tbsp Honey

1 tsp Cinnamon

50g Caster Sugar

Water to cover the base of the Pan

Crumble

140g Plain Flour

80g Butter, chilled, cubed

50g Light Brown Sugar

50g Oats

50g Flaked Almonds

1. Preheat the oven to 200c/180c fan assisted. Stew the the fruit by putting a pan over a medium low heat. Put water in to just cover the base and the fruit. Stew for 10 minutes. Stir during this time so it doesn't burn. Add the honey, cinnamon and sugar and give a final stir.

2. Make the crumble by taking a mixing bowl and adding the butter and flour. Rub the butter between the thumbs and fingers. Its a messy business but its so much fun. It should start to resemble crumbs. Then stir in the rest of the crumble ingredients. 

3. Pour the fruit in an oven proof dish. Then cover with the crumble mixture. Put in the oven for 20-25 minutes. The top should be golden brown. Enjoy with cream or custard. 

Plum and Apple Crumble (V)

This was another recipe that I did with the plums. I wanted to do a pudding and realised I haven't made a crumble in ages. I altered my apple crumble recipe (before I created the blog). Made the crumble crunchier by adding almonds. So if you have nut allergies, don't add the almonds

Serves 4-6

Crumble
250g Plain Flour
100g Demerera Sugar
150g Unsalted Butter, cubed and at room temperature
50g Ground Almonds

Filling
400g Cooking Apples, Peeled, Cored and
cut into wedges
400g Plums, Destoned and cut into halves
3 tbsp Caster Sugar
1 tbsp Lemon Juice
1tsp Cinnamon

1. Preheat oven to 200c/180c Fan assisted. In a pan add the lemon juice, apples and plums and stew for about 10 minutes or until the apples are mushy. Add the sugar and cinnamon and stir in. Put the fruit filling at the bottom of an oven proof dish

2. For the crumble, get out a mixing bowl and add the sugar and butter and mix with a wooden spoon until smooth. Add the flour and stir for a bit. Then rub the butter/sugar mixture with the flour to create small crumbs. Do this by putting the mixture between the fingers and rubbing between the palms of your hands.

3.  Tip the mixture over the fruit filling and spread equally. Bake in the oven for about 30-35 minutes until golden brown on the top. Leave to stand for about 20 minutes. Serve with ice cream, cream or custard.

Custard (V)

A lovely accompaniment to my crumble recipe, pies and a lot of puddings.

Serves 4

3 Egg yolks
25g Caster Sugar
1 Vanilla Pod
2 tsp Cornflour
1 Pint Whole Milk

1. Put a pan on the hob and add the milk to the pan with the vanilla pod. Keep the vanilla pod in the milk until the milk begins to boil.

2. In a bowl whisk the egg yolk, sugar and cornflour.

3. Add the egg mixture to the milk while stirring. Keep over the heat and stir for about 5 minutes

4.  Strain the mixture into another saucepan and keep on the heat until the custard thickens.

Rhubarb Crumble (V)

A classic pudding ready to harvest for this time of year. Perfect with custard

Serves 8

Crumble

180g Plain Flour

120g Butter

2 tbsp Almonds

110g Brown Sugar

3 tbps Oats

8 sticks of rhubarb

130g Caster Sugar

2 tbps Runny Honey

1 tsp Ginger

1. Preheat the oven at 180c/160c fan assisted.  Wash and cut the rhubarb pieces into 2 inch pieces. Put into a dish and roast in the oven for 15 minutes with caster sugar and a bit of water.

2. While the rhubarb is in the oven make the crumble. Get a mixing bowl and rub the butter, flour and brown sugar between the fingers until mixed in and crumbly.

3. Once the rhubarb has finished in the oven add the ginger and honey. Sprinkle the crumble on top of the rhubarb. Then put in the oven for 30 minutes or when the crumble is golden and the rhubarb is bubbling. 

I grow my own rhubarb

Served with either; double cream, ice cream or custard.