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Apple, Rhubarb and Raspberry Crumble

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.

Topping

  • 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