My idea of a what constitutes a good crumble goes something like this: LOTS of crumble. Getting enough crumble that you have enough to take you to the last bite is an important balance to create, much like ensuring the ice cream will last the distance. Of course I always need to add a little extra to account for the crumble I will inevitably eat off the top before I’ve even served it as well. The last time I made crumble, I was so set on having enough topping that I ended up with a container of it left over that I physically could not fit on top. Luckily it was put to good use with some banana crumble muffins later on.
This is the perfect way to use some of that rhubarb that is going gangbusters at the moment, and the perfect dessert to have on a cool winter’s evening. In fact, it even works well as a breakfast (though you probably shouldn’t include the ice cream like I did the other morning – it IS kind of like the milk on the cereal of crumble, that makes sense right?)
While I am also a fan of a simple crumble topping, I also like to pack it full of goodies, and I tend to just throw whatever I have on hand in – sometimes various nuts, seeds and even the odd gingernut biscuit. I like the combination in this one, but you can quite easily substitute more preferred items in place of the ones I’ve used.
Apple, Rhubarb and Orange Crumble
3 Granny Smith apples (approx 2 cups)
4 stalks rhubarb (approx 2 cups)
Juice of 1 orange (approx 1/3 cup)
Zest of 1 orange
1/4 cup coconut sugar
1 tsp cinnamon
1/2 tsp ginger
1/4 tsp nutmeg
1 tsp vanilla extract
1 Tbsp arrowroot + 2 Tbsp water
3/4 cup oats
1/4 cup shredded coconut
1/2 cup almonds, roughly chopped
1/4 cup coconut sugar
1/4 cup flour (I used spelt here, but have used various flours with no problems)
1/3 cup nuttelex (or coconut oil)
2 Tbsp flax meal (optional)
Preheat oven to 180C.
Chop your apple and rhubarb into manageable chunks, and place them in a medium saucepan along with the orange juice and zest, coconut sugar, spices and vanilla. Heat over a medium-low heat and simmer for 5-10 minutes, stirring occasionally, until the fruit has softened.
In a small bowl, whisk together arrowroot and water. Take fruit off the heat and stir through arrowroot mix. Pour into a baking dish – I used a large ramekin for this.
To prepare the crumble, place all the dry ingredients in a bowl. Throw in the nuttelex in small chunks, and using your hands rub it through the mix. Sure, you could do it with a spoon, but I like to get amongst it. Distribute the crumble evenly over the fruit mix, and place in the oven for 20-25 minutes, until the crumble topping is golden and the fruit mix is bubbling a little at the sides. Serve with ice cream, cream, yoghurt, or any damn thing you like.