Not being much of a dessert-queen and with exams quickly approaching, I thought what better way to procrastinate then challenge myself to a bake-off.
I looked up heaps of recipes on 'healthy' apple crumbles and fruit stewing and kinda chucked them all together to create my own apple and rhubarb crumble.
Ingredients:
...for the stewed fruit
6x granny smith apples
4x rhubarb stalks
1x tablespoon of honey
1x tablespoon of brown sugar
1x cup of water
1x vanilla bean
3x cinnamon sticks
...for the crumble
The amount of crumble you need is totally dependent on what dish you are putting it in! My dish was pretty wide but shallow so I needed a fair bit of crumble to cover it. Just make the crumble in this ratio, and make more if it doesn't cover nicely!
1 cup oats
1/2 cup of almond flakes
2x teaspoon of honey
2x tablespoon of coconut oil
1x tablespoon of ground cinnamon
How to get it did:
Peel the apples, core them and chop them and the rhubarb into rough pieces.
Add them to a saucepan and add the rest of the 'stewed fruit ingredients'. Allow this to simmer on medium heat for 40 minutes to an hour. Keep an eye on it, you are watching for the fruit to soften right up, but don't boil!
While that's going on, mix in a bowl the 'crumble ingredients'. At this stage you will get a feel for how many times you need to multiple the crumble mix (I did two lots).
When the fruit is stewed to perfection, transfer it to a baking dish and make sure you pull out the cinnamon sticks and vanilla bean while you are at it. If you've made a bit too much fruit as I did, pop it in the fridge for your porridge or oats in the morning!
I am aware that this looks in no way appetising, have a little faith!
Cover the fruit evenly in your crumble mix.
Then whack it in the oven on 160° for about 30 or so minutes.
Once the crumble is cooked serve it with whatever you wish. We added some berries and roasted walnut Gundowring icecream (see I said it was still a bit naughty).
Simples.
Sophie xx
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