I love warm fruit crumble desserts especially in winter. I remember being happiest as a child when mum made a piping hot crumble with homegrown fruits and berries inside. I think I used to burn my tongue, as I couldn’t wait to dig in!

Components

Caramelised apples

Rhubarb & raspberry compote

Salted oat & ginger crumble

Vanilla sauce

Serves: 8

Prep time: 30 minutes

Cook time: 25 minutes

Rhubarb, Raspberry & Apple Crumble w Vanilla Sauce

Ingredients

600 g Apples, Granny Smith or Golden Delicious, peeled, cored and each

one cut into about 8 wedges

250 g Raspberries, frozen

200 g Rhubarb, washed, peeled, cut into small – medium pieces

350 g Caster sugar

½ Lemon, fine zest

½ Orange, fine zest

200 ml Raspberry puree

100 ml Water

1 Vanilla pods

225 g Unsalted butter, melted

150 g Plain flour

150 g Rolled oats

200 g Soft light brown sugar

5 g Bicarbonate of soda

pinch Salt

15 g Ginger, ground

Method

1. Preheat the oven to 180°C
2. In a frying pan place 200 g of the caster sugar with the apple wedges and cook over a medium high heat. Turn the apples regularly and cook them until they are caramelised. Remove from the heat and reserve.
3. Place the rhubarb into an ovenproof dish and sprinkle over the remaining caster sugar, zests, raspberry puree, water, and vanilla. Cover with foil and bake for 20 - 25 minutes. Remove from the oven and open the foil carefully to check the fruit. When it is soft, and a knife is easily inserted then the fruit is done.
4. Mix the rhubarb mixture with the apples and frozen raspberries and put it all into an ovenproof crumble dish.
5. Place the plain flour, rolled oats, soft light brown sugar, bicarbonate of soda, salt and ground ginger into a mixing bowl and mix well with your fingers.
6. Add the melted butter and mix well to form a crumble, top the fruit off with the crumble mix and bake until golden brown for around 30 minutes.

Vanilla Sauce

Makes: 600 g

Ingredients

250 g Milk

200 g Cream

1 Vanilla pod

100 g Caster sugar

100 g Egg yolks – around 5-6 yolks

Method

1. Place the milk and the cream into a saucepan and scrape in the vanilla seeds. Bring to a simmer and remove from the heat.
2. Whisk the sugar and egg yolks together in a bowl until they start to thicken and pale.
3. Pour one third of the hot milk/cream onto the yolk/sugar mixture and mix well with a whisk.
4. Pour this mixture back into the saucepan with the remaining milk/cream and mix well with a spatula or wooden spoon.
5. Place the pan back onto a low to medium heat and stir constantly while cooking the sauce to 82°C.
6. Remove the custard from the heat and strain it through a sieve into a bowl. Set this bowl into a larger bowl of iced water to cool the custard down quickly. Stir regularly to achieve this.

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