It’s a lazy Sunday evening and the TV is on strike. We streamed The Grand Budapest Hotel, but now that’s over, the past hour has been spent mindlessly turning the Sky Box on and off and pressing each and every button. It’s not an addiction, you understand, but once we give up, the weekend will be over. For the teachers in the family, the Easter holidays are over.
This morning began with a dog (we won’t name names, but it was a leggy glossy redhead) being punished for licking leftover crumble…by receiving said leftovers for breakfast. As the creator of the dish, I don’t know whether to take the crime and punishment as insult or compliment. He cleared the bowl and the other dogs looked disgruntled, so at the very least, this is a popular recipe with dogs.
Rhubarb and apple crumble
500g of fruit (I had about half and half)
100g golden caster sugar
Juice of a lemon
140g self-raising flour
85g cold butter (I only had Flora Proactiv which worked astonishingly well)
50g light brown muscovado sugar
1 tsp ground cinnamon (optional)
50g walnuts, pecans or oat flakes (optional)
With the apples and rhubarb chopped into pieces about the size of your thumb (but not your actual thumb, careful with that knife), throw them into a saucepan with the sugar and lemon juice.
Cover them and simmer for 15 minutes on a low heat. Add a couple of drops of water if necessary. When the fruit is soft enough, add it to a baking dish.
Preheat the oven to 200 degrees Celsius.
Rub the flour and butter together with your fingertips to make a crumble. Add the sugar and other options and mix with your hands. Don’t mix it too much or the crumble will get too lumpy.
Sprinkle the topping evenly over the fruit mix and pop it in the oven for 30 minutes.
Serve with custard, cream or ice-cream…or all three if you are feeling like a delicious decadent lift. Enjoy!