The freshly picked apples and raspberries available from Vergone’s Orchard make this dish superbly delicious. You can also substitute the berries and rhubarb with diced pear.
Cover the base of a small pot with water (only a little bit – enough to just cover the bottom) Peel and dice 3 apples and add to the pot. Chop 1 stick of rhubarb into small pieces – add to the pot. Add about 150g of either fresh or frozen raspberries (or any berries for that matter!) Sprinkle fruit with about 1 tsp raw sugar and 1 tsp cinnamon (organic cinnamon is by far tastier for this recipe) Mix everything together well.
Slowly simmer over a low heat until fruit is just cooked (about 10 minutes)
Put into a small oven proof baking dish.
- 1 Cup rolled Oats
- 2 Tbs butter
- 3 Tbs self raising flour
- 3 Tbs coconut
- 1 1/2 Tbs honey
Put all ingredients together in a bowl and rub them until the mixture resembles “crumble.”
Pour the crumble mixture over the fruit mixture and bake in a moderate oven for about 15 minutes or until the crumble has started to brown on top.
Serve with cream, ice-cream or custard.
I also often stew fruit like this and serve it with yoghurt for afternoon tea or dessert for my kids. It’s a really yummy and healthy snack and great for warming little kids on a cold afternoon