It’s been a while since I posted a true dessert or pudding recipe, rather than a cookie or a cake you could eat for dessert which is a bit cheating. I’d love to make a crumble top with chopped nuts, and that day will come. The thing is that with a toddler around it is not often I make things without her in mind. I will let her eat crunchy peanut butter occasionally now, but a crunchy nut topping while she is so young is not so good. Read at your peril the top five things a toddler can choke on! Scary stuff. Our lovely neighbours gave us some rhubarb from their garden the other day – it is rather prolific once it gets going and I get the feeling they may be all rhubarbed out already. I also had a couple of cooking apples laying around and some pears that where staring to get wrinkly. After C’s refusal in the last few weeks to eat dates, we’re now ‘yes’ to dates and ‘no’ to pears? I’d suggest perhaps she is fickle but maybe it’s her secret ploy to get me to make cookies and crumble?? Hmmmmm…….
Pear, apple and rhubarb crumble
Prep time 10 minutes Cook time 40-45 minutes Makes 6-8 (adult) servings
Lightly grease an ovenproof dish. Preheat the oven to 160ºC
- 2 pears, peeled if the skins are thick, cored and sliced
- 2 cooking apples, peeled, cored and sliced
- 2 sticks of rhubarb, roasted or stewed*
- 50g + 2 tbsp light muscovado sugar
- 80g gluten-free oats
- 80g ground almonds
- 1 tsp cinnamon
- 60g well softened butter or dairy-free alternative (I used Pure Sunflower)
- ‘cream’ to serve, (traditional, lactose-free, dairy-free, ice-cream, yogurt, etc…)
Place the sliced fruit in the greased dish along with the stewed rhubarb, then sprinkle the 2 tbsps of sugar and the cinnamon over them. Stir well to mix thoroughly. In a small bowl add the butter or dairy-free alternative, ground almonds, oats and 50g sugar and mash together with a fork until it ressembles a chunky crumble. Use this to evenly top the fruit, covering as much as possible without too many gaps. Place in the oven and bake for 40-45 minutes until the top is golden and the fruit bubbling. If the top starts to brown too quickly cover with a sheet of foil. Serve with cream or alternative accompaniment of your choice.
*To roast rhubarb, top and tail the sticks and then slice into finger sized pieces. Pop on a baking tray (with sides) with a sprinkling of sugar, cover with foil and pop in a 180ºC oven for 15-20 minutes. To stew rhubarb, top and tail the sticks and then chop into 1″ chunks. Place these in a saucepan with a sprinkling of sugar, a tablespoon of water, then pop on a lid and simmer over a very low heat for 10-12 minutes.