Foodie Friday: Apple, Blackberry & Rhubarb Crumble (Vegetarian / Refined Sugar Free recipe)

Friday 17 August 2018

Apple, Blackberry & Rhubarb Crumble
Is there anything more comforting and delicious than a bowl of warm fruit crumble served with either custard or ice cream? This version uses a lot less sugar than traditional recipes, but it's still utterly satisfying. 

Despite it being only mid-August, the weather has turned rather chilly and Autumnal lately (I'm literally sitting here typing this with my favourite cosy jumper on and a cinnamon-scented candle burning in the background), which has me craving more filling and comforting types of desserts. This Apple, Blackberry & Rhubarb Crumble is exactly what I needed after a long week, and it's a great way to truly appreciate all of the flavours that are the classic hallmarks of the British fruit season right now.

Apple, Blackberry & Rhubarb Crumble
Ingredients: (makes around six portions)
  • 3 medium-sized Bramley Apples
  • 5 sticks of Rhubarb
  • 200g Blackberries
  • 50g Coconut Sugar 
  • 150g Plain Flour
  • 50g Porridge Oats
  • 75g cold, unsalted & cubed Butter
  • 1/2 tsp Cinnamon
  • 1/2 tsp Ground Ginger
  • Pinch of Salt

  • Preheat the oven to 190C / Gas Mark 5.
  • Peel, core and chop the Apples into small pieces. Chop off any woody parts of the Rhubarb and cut into bite-size sticks. 
  • In a large saucepan with a lid, add 10g of Coconut Sugar, the chopped Apples and Rhubarb with a splash of water, and cook over a medium heat for 10-15 minutes until the fruit starts to gently soften. Stir occasionally and add more water if needed to prevent sticking.
  • Remove from the heat and stir in the Blackberries, Cinnamon and Ground Ginger. Add the lid again and set aside.
  • In a large bowl, add the Plain Flour, the remaining Coconut Sugar, cubed Butter, Oats and a pinch of Salt, and rub together with your fingers until the mixture resembles something similar to breadcrumbs.
  • In a baking dish, add the fruit, spreading it evenly. Sprinkle the crumble mixture over the top, ensuring that everything is thoroughly covered. 
  • Bake for 25-35 minutes until the top is lightly golden brown. Serve warm or cold with custard or ice cream. Enjoy!

Storage tip: This crumble will keep in the fridge for 2-4 days in a foil covered dish. Alternatively, you can freeze it either whole or in portions in an airtight container or in freezer bags for up to a month. 

Apple, Blackberry & Rhubarb Crumble
What are your favourite fruits to have in a crumble?

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