Thu, 2 March 2023
Compote:
1 large bunch rhubarb-approx 5-7 sticks
5oz/150g fresh/frozen Raspberries
2 cooking apples-peeled and diced
100g caster sugar
1 tablespoon water
Bring to the boil for 3-4 minutes. Allow to cool down.
Crumble:
250g plain flour
150g butter
125g brown sugar
50g flaked almonds/chopped hazelnuts
Pinch cinnamon
Rub he flour, butter, sugar and cinnamon together.
Add the almonds/hazelnuts at this stage.
Assembly:
Pour the apple, rhubarb and raspberry mixture into a 9 inch oven proof casserole dish.
Scatter with some of the crumble topping
Cook as describd
Cooking times: (Vary depending on size of dish)
Large crumble: Bake in a hot oven for 35-40 minutes (180C/350F/Gas Mark 4)
Individual Crumble: Bake in a hot oven for 20 minutes (180C/350F/Gas Mark 4)
Additional Notes:
Leftover crumble topping and pastry can be successfully frozen for later use.
Leftover compote can be mixed with yoghurt and granola for a delicious breakfast option.
Sun, 11 May 2025
Chef: Simon O'Connell
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