Sunday, 21 September 2014

Autumnal Baking: Peach, Apple & Rhubarb Crumble

The last few weekends, Liam's Mum has given us a big bag of home grown rhubarb so the obvious choice  to us was to make a Rhubarb Crumble!  I initially browsed for some other recipes to use it in, and came across a Rhubarb Upside Down Cake which really took my fancy, but Liam wasn't a fan.  Even though he doesn't really do puddings - he loves the classics, and now it's coming to Autumn, a hot treat seems reasonable!

I didn't realise just how easy it was to make a crumble, so I thought I'd share with you how I did it!  I added in some extra fruit, because our smoothie maker broke last week so we've had a lot more fruit left at the end of the week - the first time I made one, I added in victoria plums, and this week I added in a couple of apples, and some flat peaches!

I'll point out now - I'm no food photographer, and to be honest, I hate it when you follow a recipe and it turns out looking nothing like the photo from the recipe.  Here you've got a proper home cooked recipe, complete with photos of how mine turned out from a novice baker!  (I'll stop with my baking excuses now!)

You will need:

     110g BUTTER
     180g PLAIN FLOUR

Peach, Apple and Rhubarb Crumble Recipe

You want to start by pre-heating your oven to 180, and then start chopping up your fruit.  I chopped my rhubarb to around two inches in length, and was sure to peel my peaches and apples.  After throwing everything into my crumble dish, I sprinkled six tablespoons of caster sugar and four tablespoons of water across my fruit.  The recipe I was following did ask for eight tablespoons of caster sugar, but it was way too sweet the first time we tried it - especially with all the sugar from the fruit!  I will probably try lowering the amount of sugar again next time just to see if it's even needed at all!  I roasted my fruit for around ten minutes to soften them up a bit.

Whilst your fruit is roasting, you can start on your crumble topping!  Add your butter, demerara sugar and flour to a bowl and start massaging it through your fingers until you have that crumble texture and all of your ingredients have been mixed.   By the time you've done that, it should be almost time to take your fruit from the oven.  After your ten minutes are up, sprinkle your crumble topping over the top and bake for around forty minutes or until the topping has changed to a golden brown!

Peach, Apple and Rhubarb Crumble Recipe

Well...I love puddings, so I really enjoyed this; I served mine with some hot custard!  I'd definitely make another, and next time I might try an apple crumble with a bit of cinnamon in!  Leave a comment below if you've got any recipes for some Autumnal cooking as I'm starting to feel very cosy, and have been craving all sorts of traditional home cooked meals!

What's your favourite Autumnal dessert?

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