A few weeks ago it was the anniversary of my dads passing away. By way of reflecting, my husband and I went for a walk at a nearby lookout and took a picnic dinner with us. While we were there we got talking about what my Dad’s favourite foods were and what we recall eating as kids. We were eating chicken salad at the time and joked that we should be eating smoked fish or kangaroo steak, dark chocolate and drinking coopers pale ale beer instead of the peach kombucha that I had packed. At least I had packed rum and raisin dark chocolate so I was able to tick one box.
Another dish that I remember having was stewed apple and rhubarb with custard (sometimes fresh from milking the goats) and various fruit crumbles. Inspired by this memory I wanted to share with you an apple and rhubarb crumble that I made. We don’t eat dessert very often but when we do crumbles are my fall back option because they are so easy and don’t require lots of time or complex cooking skills (neither of which I have). If you have excess apples or stone fruit, crumbles are an easy way to use up fruit before it goes bad and they freeze well so you can make in advance and keep in the freezer for that day when you are asked to bring something to share for dessert and don’t have time to make something from scratch.
Feel free to swap and change the fillings if you aren’t a fan of (or don’t have access to) rhubarb. Apple (any variety) on its own works well as does any stone fruit and quince.
5 apples, sliced (I used granny smith apples because they’re my fav)
4 rhubarb stalks, cut into 1 cm pieces
½ tsp cinnamon
½ tsp all spice
½ Lemon zest and juice
1 ½ cups almond flour or meal
½ cup butter or coconut oil, melted
1 tsp cinnamon
½ tsp all spice
1 tbsp honey or rice malt syrup
Place the apple and rhubarb in a stainless steel saucepan with a couple of inches of water and bring to boil. Once boiling, reduce the heat and allow it to simmer for 15 minutes until the rhubarb is falling apart
Meanwhile make the crumble by rubbing together the crumble ingredients with your hands
Drain the excess liquid off the stewed fruit and add to a oven safe glass dish
Top with the prepared crumble mixture
Place in oven at 150 degrees celcius for about 20 minutes until the crumble is golden brown
Serve immediately with coconut cream or ice cream