Crumble. Apple and Rhubarb….need I say anything more? I’ve made this four times in the past couple of months and it wasn’t even winter yet, but it’s just so good and in keeping with cooking delicious food that’s a sinch, this is a must. With a laptop that’s driving me bonkers, a kind of ‘cold’ that just keeps lingering and an awesome migraine last night, I know this will definitely make it all better!
All the pics in this post have been put through Picasa 3 free photo editing software, which I’ve been having a little play with this week. It’s got some fairly snazzy creative filters, making for some fun pics. Enjoy
Apple and Rhubarb Crumble serves about 4 – 6 (depending on how much of a glutton you’re all being)
3 apples (green or red) peeled and chopped roughly – 2 stalks of rhubarb washed and chopped roughly – 1/2 cup flour – 1/2 cup oats – 1/2 cup brown sugar – 1 teaspoon of cinnamon – 50g soft butter
Chop up the apples and rhubarb
Put some water in the pot but not too much, you really only need enough to half cover the fruit and place it on a low heat to cook. This stews really fast so don’t walk away and forget about it, or you’ll end up with a very burnt pot and black stewed fruit. I’ve finally learnt to put my oven timer on for 10 minutes as soon as I put the pot on the stove so as not to forget about it.
Once its stewed I give it a mash with a fork and you end up with something that looks like this….
Put all the crumble ingredients into a bowl and cream them together using your fingers until it’s of a crumble-like consistency…
Throw it on top of your fruit and cook in the oven for about 40 minutes at 190C
YUM…if you don’t serve this with the biggest spoon of French Vanilla ice-cream you can manage, there’s really no hope for you!
If you have a recipe suggestion you’d be interested in, please let me know and if it’s not something that involves using more than 2 pots max, I’ll give it a go.