I don’t know what it is but a crumble always takes me right back to my childhood.I can tell you I felt like a little child licking the bowl clean when I was done with this Cherry & Rhubarb Crumble.
There is something so comforting about eating a crumble.It has everything -the tartness from the fruits – cherry & rhubarb in this case,crispness from the crumble and creaminess from the ice-cream or whipped cream.It’s infact ,the perfect no fuss dessert at the end of a hearty dinner.I usually serve the crumble warm with a dollop of ice cream which adds another dimension to this already amazing dish.
I love making it in my kitchen because this doesn’t need any special knowledge or skill.It’s a such a simple yet deeply rewarding dessert which I make so so often.
Crumble is the most perfect no fuss dessert
Variations of a Crumble
I have used fresh cherries & Rhubarb for this crumble but you can really use any other stone fruit or berries in the same quantity.
The tartness from the stone fruits transforms into a deep sweetness when baked and oozes such a beautiful full-bodied Burgundy sauce which is so characteristic with these beautiful seasonal fruits.
If you love crumbles, do take a look at my healthy Cherry & Plum Muesli Crumble recipe too.You will love it!
- 2 Cups of Fruit- Cherries Plums or Rhubarb- stone/seed removed-cut into bite sized pieces
- 1 tbsp Flour
- 2 tbsp +1/4 Cup Sugar
- 1/2 Cup Flour
- 1/2 cup Oats
- 1/4 Cup Melted Butter
-
Preheat the Oven to 180 degrees Celsius
-
Mix the diced fruit with 1 tbsp flour and 2 tbsp sugar.Set aside.
-
In a bowl, mix together the 1/2 cup flour, oats,1/4 cup sugar and melted butter.
-
Mix the ingredients with your hands, try and make everything wet.If required add more butter 1 tbsp at a time.
-
Layer the fruit on the bottom of the baking tin.
-
Add the crumble layer on the top- Do this roughly- Do not make it too perfect or press it down too much.
-
Once the whole surface is covered, bake it in the oven at 180 degrees for 30 minutes or till the top is golden and you can see a bit of sauce bubbling on the top.
-
Let is cool slightly before serving with ice cream.
Pin Me!
More deserts that you MUST try!
Dark Chocolate Mousse
Vanilla Panna Cotta with Strawberry Compote
Dark Chocolate Salted Caramel Pots
0
Leave a Reply