There is nothing I like better than a warm serving of crumble! Dessert is ideal, but I am not afraid to admit that I’ll have it as a cheeky brekkie from time to time. I mean its fruit and oats and coconut……we won’t think about the sugar and butter lol. This crumble (like any I suppose) is super easy and quick to make so you can make it and eat it soon after 😉 I like to make a big batch of the crumble topping and freeze the leftovers for future crumble cravings.
Ingredients (for 1 big crumble or 4 mini crumbles):
For the Topping:
- 200g Butter
- 1.5 Cups Flour
- 1/2 Cup Oats
- 1/4 Cup desiccated coconut
- 1/4 Cup Brown Sugar
- 1 TBSP Cinnamon
- 1 Tsp Ginger
For the Filling:
- 2 Apples (I like to use Royal Gala but any is fine)
- 1 Cup stewed Rhubarb
- To make the crumble topping: put all the ingredients (minus the sugar) into a bowl and either mix by hand or electric mixer until the mix forms a ‘sand’ like consistency.
- Stir in the sugar until combined.
- For the filling: Place 500g chopped rhubarb in a pan with 160g sugar, 2 TBSP Water and 1 TBSP Lemon Juice. Cook over a low heat. Stir occasionally until rhubarb is tender (approx 10-15mins).
- Peel and dice the apples.
- Place the rhubarb and apples into your dish or dishes.
- Cover generously with crumble topping.
- Bake at 160oC for 30-40mins (until the top has coloured and the filling is bubbling).
- Enjoy with some ice cream, cream or my favourite: custard!
This is the perfect winter warmer to cozy up with on cold nights. In my case, it’s also a great indulgent brekkie for a lazy morning.