Summer crumble - recipe
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Prepare
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Serves
4 -
Cook
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Skill
Easy
Ingredients
For the filling
- 800 g Rhubarb
- 50 g Unrefined light muscovado sugar
- 1 tbsp Honey
- 150 g Blueberries
For the crumble topping
- 75 g Unrefined light muscovado sugar
- 200 g Plain white flour
- 100 g Porridge oats
- 100 g Butter (unsalted)
- 50 g Almonds (flaked)
- 150 ml Crème fraîche low fat
- 1 tsp Vanilla extract
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1
Preheat the oven to 180°C (160°C fan, gas mark 4). Roughly chop the rhubarb and add to a saucepan with the sugar, honey and a splash of water. Cook for about 15 minutes until softened. Pour the rhubarb into an ovenproof dish and sprinkle with the uncooked blueberries.
For this step you'll need:
- 800g Rhubarb
- 50g Unrefined light muscovado sugar
- 1 tbsp Honey
- 150g Blueberries
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2
In a large mixing bowl, add the sugar, flour, oats and butter, then rub together to an even texture. Sprinkle the topping over the fruit, then finish with the flaked almonds. Oven cook for 30 minutes until golden brown.
For this step you'll need:
- 75g Unrefined light muscovado sugar
- 200g Plain white flour
- 100g Porridge oats
- 100g Butter (unsalted)
- 50g Almonds (flaked)
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3
Mix the vanilla extract with the crème fraiche and serve with the crumble.
For this step you'll need:
- 150ml Crème fraîche low fat
- 1tsp Vanilla extract
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