Spring spin for humble crumble
Iknow that we are officially fully into spring now, but as I write this it is hosing down with rain and distinctly chilly. So, given the weather won’t play ball, I am bringing spring to the dessert menu in the form of a richly vibrant rhubarb, strawberry and apple crumble.
The berry-rhubarb combination has a fabulous, rich sweet-tart contrast and dyes the apples a vibrant pinky red. Served hot with the buttery almond crumble topping and lashings of vanilla bean icecream, it is one of my all-time favourite desserts.
The humble crumble (rhyme intended) lends itself to every season of the year – in autumn feijoas and pears make happy partners for apples (and if you’re quick – figs), while winter brings tamarillos into the mix.
Spring sees the arrival of strawberries in store, before summer arrives with blueberries, raspberries, apricots, plums and nectarines. To suit the different fruits you can also mix up the crumble topping – today’s is reminiscent of shortbread, which suits the strawberry-rhubarb combination beautifully.
In autumn and winter the addition of brown sugar or golden syrup and oats brings a rich flavour and earthy texture, then for summer, coconut and almonds always bring a tropical touch. So, as the wait for warmer weather continues, we can at the very least bring a little sunshine to the table.
Rhubarb, strawberry and apple almond crumble
Preparation: 20 minutes Cooking: 44 minutes Serves: 6
300g rhubarb, washed 4 granny smith apples 300g strawberries
2⁄3 cup caster sugar 1 tablespoon vanilla extract
120g butter, softened
1 cup plain flour
3⁄4 cup sliced almonds vanilla bean icecream or softly whipped cream
Preheat the oven to 180 degrees Celsius. Trim the rhubarb into 4-5cm pieces, peel and chop the apples into 3cm pieces and halve the strawberries.
Put the rhubarb in a large frying pan with 1⁄3 cup of the caster sugar, the vanilla extract and 1⁄3 cup of water. Cook over a medium heat for 4 minutes, stirring to dissolve the sugar.
Add the apple pieces and cook a further 6-7 minutes until they are starting to soften. Add the strawberries and cook a further 3 minutes. Put the fruit mixture into a 23cm round baking dish.
Put the remaining sugar and the butter into a food processor and whiz together until pale. Add the flour and whiz until it starts forming big clumps, then add the sliced almonds and pulse to combine.
Crumble the mixture on top of the fruit, squishing into clumps with your fingers as you go. It can now be chilled in the fridge for up to 5 hours or baked immediately.
Bake for 30-35 minutes until the crumble topping is golden. Rest for 5 minutes before serving with vanilla bean icecream and/or softly whipped cream.