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Serves 4
A warm from the oven homemade fruit crumble is one of the all-time favourite desserts, and a wonderful example of a dish that is both nutritious, delicious and cost effective.
SUPPORTING POSITIVE AGEING FACT
Originating in England, the fruit crumble became popular in World War II as it’s crumble topping was an economical alternative to a pie due to a shortage of pastry ingredients.
The apple and rhubarb in the fruit filling are rich in vitamins, minerals, fibre and antioxidants. The oats in the crumble topping are a nutritional superfood and a great source of soluble fibre. They help to lower cholesterol and have a low glycaemic index, helping to maintain blood sugar levels.
The combination of ingredients in this dessert help to maximise the dish’s flavour, and therefore its enjoyment and the nutrition it can provide.
INGREDIENTS
- 1kg Granny Smith or Golden Delicious Apples – peel, remove and discard core and stem, quarter, and cut into a 1cm dice
- 100gm Castor Sugar
- 120ml Water
- 1 Cinnamon Stick
- 5ml Vanilla Extract
- 360gm Rhubarb Stems – cut into 1cm lengths, rinse thoroughly and drain
- 125gm Caster Sugar
- 40ml Water
- 250gm Plain Flour – sieved
- 150gm Unsalted Butter – cut into a 1cm dice, warm to room temperature
- 175gm Soft Brown Sugar
- 50gm Rolled Oats
METHOD
- Pre-heat an oven to a moderate temperature – 160°C.
- Over a moderate heat, in a saucepan, add the apple, castor sugar, water, cinnamon stick and vanilla extract, mix until combined, bring up to a boil, then reduce the heat, and simmer gently, stirring regularly for 15 minutes or until the apple has softened, but is still holding its shape. Remove the saucepan from the heat and allow the apple mixture to cool to room temperature, then remove and discard the cinnamon stick.
- Over a moderate heat, in a separate saucepan, add the rhubarb, castor sugar and water. Mix until combined, bring up to a boil, then reduce the heat, and simmer gently, stirring regularly for 5 minutes or until the rhubarb has softened and is just starting to break up. Remove the saucepan from the heat and allow the rhubarb mixture to cool to room temperature.
- In a mixing bowl, add the cooked apple and rhubarb, gently mix until the two are combined.
- In a separate mixing bowl, add the plain flour and butter, gently rub the two together with fingertips until the mixture resembles fine breadcrumbs.
- Add the soft brown sugar and oats, and gently combine with the butter and flour mixture.
- Evenly place the apple and rhubarb mix into a small baking dish to a depth of 4 cm, then top with 2 cm of crumble mixture, ideally the mixture should sit 1 cm below the baking dishes lip.
- Place the baking dish into the oven and bake for 25 minutes or until it is heated through and the crumble topping is a rich, golden brown colour, then carefully remove from the oven (its hot!).
TO SERVE
Serve at the table, with a good quality vanilla custard, whipped cream or vanilla bean ice-cream.
