Berry and Rhubarb Crumble
The Berry and Rhubarb Crumble is a dessert that combines the tartness of rhubarb and apples with the sweetness of blackberries under a crumbly, nutty topping. Starting with a blend of butter, rolled oats, flaxseed, almonds, and spices mixed with the natural sweetness of a mashed banana, this crumble's topping is uniquely flavorful and wholesome. The fruit base is a simple yet delicious mix of rhubarb and apples softened in butter, with fresh blackberries added for bursts of flavor. Assembled in a greased baking dish and topped with the oat mixture, the crumble bakes to a golden crisp. Served hot, it's perfect with a dollop of Greek yogurt, crème fraîche, double cream, or a scoop of ice cream, making it an adaptable dish for dessert or a decadent breakfast option.
- 100 grams Unsalted butter
- 90 grams Rolled oats
- 50 grams Ground flaxseed
- 75 grams Flaked almonds
- 25 grams Muscovado sugar
- 1 Ripe banana, mashed
- 2 teaspoons Ground ginger
- 2 teaspoons Ground cinnamon
- 5 Rhubarb
- 4 Pink Lady apples
- 125 grams Blackberries
- Greek yoghurt
- Warming Up the Kitchen:
Begin dessert adventure by preheating your oven to a welcoming 180°C (350°F/Gas 4), setting the stage for the crumble magic to happen.
- Crafting the Crumble Topping:
In a large bowl, combine 100g of chilled, cubed butter with rolled oats, ground flaxseed (or linseed), flaked almonds, muscovado sugar, a mashed ripe banana, and a sprinkle of ground ginger and cinnamon. With your fingers, mix and mash these ingredients until they clump together into a rustic, lumpy mixture. This hands-on approach gives the crumble its signature texture. Once mixed, chill this topping in the refrigerator to firm up a bit, enhancing its crumbly texture when baked.
- Simmering the Fruit Base:
Next, take rhubarb and apples, cut them as instructed, and cook them with 30g of butter in a saucepan over medium heat. This softens the fruit, creating a tender base for your crumble. After about 10-15 minutes, when the mix has softened nicely, stir in half of the blackberries for an added burst of berry goodness.
- Assembling with Care:
Pour the softened fruit mix into your greased baking dish, creating a fragrant, fruity layer. Dot this layer with the remaining blackberries, adding fresh pops of flavor and color throughout.
- Baking to Perfection:
Sprinkle your chilled crumble topping over the fruit, ensuring an uneven, craggy surface for that perfect crumble crust. Place the dish in your preheated oven and bake for about 30 minutes. You're aiming for a bronzed, crisp top that contrasts with the soft, juicy fruit beneath.
- Serving Suggestions:
Once baked to a golden perfection, serve your Berry and Rhubarb Crumble hot, and paired with a choice of Greek yoghurt, crème fraîche, double cream, or ice cream, depending on your preference. Each option adds a creamy, cooling contrast to the warm, spiced fruit and nutty topping.
