Fruit crumble is such a comfort food and what a fantastic dessert to eat on a cold, Wellington night. To be honest I didn’t think I’d be reaching for those ‘cold night’ recipes this early in the year, let alone March! Crikey. Although I’m not too fond of the on-going southelies it definitely gives me an excuse to eat things liiiiike….crumble!
Last year was the first time Wellington got snow in 30 years! Lets hope 2012 isn’t a repeat. Enjoy this toasty treat with some vanilla ice cream and some delicious custard.
Rhubarb and Apple Crumble
- 3 cooking apples, peeled, quartered and cored
- 1/2 cup water
- 10 sticks rhubarb
- ½ cup sugar
- 1 teaspoon finely grated orange rind
- 100g butter, chopped
- ½ cup self raising flour
- ½ cup lightly packed brown sugar
- ¼ cup dessicated coconut
- ½ cup rolled oats
Preheat oven to 180 C. Cut apples into thick slices and place in a saucepan with water. Simmer for 10 minutes. Meanwhile wash rhubarb and chop into 5 cm lengths. Add rhubarb, sugar and orange rind to apple, return to the boil and simmer for 3 minutes. Pour mixture into a shallow oven proof dish.
Make the crumble by rubbing the butter into the flour, mix in brown sugar, coconut and rolled oats. Sprinkle crumble evenly over the apple and rhubarb and bake for 30 minutes.
Serve with icecream, cream or custard.