Usually the recipes which I like to feature on the blog have something a bit different to them, a twist on a classic or a new ingredient I haven’t used much. I think people might like that? Maybe? Maybe not. But then I’ve been thinking I really shouldn’t write to please others, I should write and share to please myself. Whenever the writers block or blogger blah-brain strikes, that’s what works. So often I like to refer back to food shared here on She Sows Seeds (as well as point friends and family in that direction when they ask about that soup/jam/salad). So for once I wanted to have a fuss-free, very traditional, basic-as-basic recipe here in my little corner of the internet. Because simple food is best. Less is more. Except when it’s apple and rhubarb crumble! Then more is more…
With rhubarb growing in our garden, and husband dearest coming home laden with apples from generous (and clearly bountiful!) clients, a crumble was on the menu. Nothing fancy about this – just homegrown fruit, squeeze of lemon juice, pantry staples to sprinkle on top, in the oven then down the hatch. Mmmhmmm!
Traditional Apple and Rhubarb Crumble
8 Granny Smith apples
10 stalks of rhubarb
1 tsp cinnamon
Juice of 1 lemon
60g butter, chilled and cubed
150g self-raising flour
50g brown sugar
20g rolled oats
Peel the apples, core and dice (I like mine quite chunky so chop quarters into three pieces). Chop the rhubarb stalks into 2cm pieces, combine apple and rhubarb with the lemon juice and cinnamon in a saucepan and cook over medium heat, stirring, for 10 minutes until the apples and rhubarb are soft and delicious smelling.
In a bowl, combine the butter, flour, sugar and oats. Rub and toss gently with your fingers until the mixture resembles breadcrumbs. Pour the apple and rhubarb mixture into an ovenproof dish, top with the crumb mix and bake at 180 degrees for 20 minutes, or until golden brown on top. Serve with dollops of double cream, or in my case a rich vanilla yogurt! Add a sprinkle of slivered almonds for crunch.
Some crumbles call for coconut, some for almond meal or walnuts, or omit the oats. This one is simple and basic, add to it what you will (coconut sugar could work, or berries instead of rhubarb, or just plain apples!) It’s the perfect after dinner treat as the weather cools down and we begin to hibernate of an evening. Especially good if you’ve got your hands on some homegrown apples and rhubarb at this time of year!
Got a basic recipe that you just refer back to constantly?
Any homegrown apples kicking about your place?
Yogurt, double cream or ice-cream with your crumble?
Sandra Jennings says
Crumble is the one recipe that I never mess with or change! I actually made it once for the Rabobank dinner…for 60! Haha! I was given good feedback. This recipe I wrote out before I got married ( ten years ago ) to take with me in my recipe cook. I believe it was from my great Aunt Gwen..
2 tbsp butter
1 cup SR flour
1 cup brown sugar
1/2 cup coconut
Another old recipe that is always a winner and one that I never change, is baked jam roll! Yummmoooo! Now I feel like lots o pudding lol!
Sandra Jennings says
oh and I am a total double cream gal..
Simple is best! Although I’m not a convert to coconut in a crumble hmmm…maybe could just do 1 cup of oats to substitute the 1/2 cup of coconut?
I haven’t had apple and rhubarb crumple or pie since I was a kid and my Grandad grew rhubarb. Lucky you getting your hands on some tasty fresh produce, especially the apples. Looks delicious, and writing about whatever makes you happy makes me happy reading along.
Thanks Anne, mutual happiness makes the world go around!