To celebrate Father's Day yesterday I made him one of his favourite desserts; apple and rhubarb crumble. Yummmm! :)
This recipe is vegan-friendly (Mum likes crumble too!) and pretty much fool proof. Just chop fruit, add sugar and spice (and all things nice), top with crumble and leave in the oven.
3 x bramley apples, peeled and cored.
2 rhubarb stalks
150g light brown sugar (I used muscavado)
Half a teaspoon of cinnamon
Half a teaspoon of ground ginger
150g (vegan if necessary) margarine + around another 25g for the filling (Our vegan margarine of choice is Vitalite, made from sunflower oil)
300g plain flour
- Preheat the oven to 180ºC (gas mark 4) and grease a casserole dish. Mine was 8.5 inches in diameter.
- Slice the rhubarb into roughly 1-inch chunks. Cut the apples into chunks slightly larger than the rhubarb. Cut them into a bowl of water to prevent the apple browning before you finish.
- Mix the apple and rhubarb pieces together in the casserole dish. Mix 75g of the sugar with the cinnamon and ginger and sprinkle it over the fruit, then dot small knobs of margarine over the top.
- In a mixing bowl, sift the flour over the butter and add the remaining 75g of sugar. Rub the mixture together until it forms breadcrumbs, which you then use to cover the fruit in the casserole dish. Ensure this crumble topping is at LEAST 1cm thick (preferably 1.5cm), or it may go soggy when cooking and nobody likes soggy crumble!
- Bake for 50 minutes in the centre of your pre-heated oven. Check your crumble halfway through to ensure the topping is not cooking too quickly. If it is already golden brown, cover the dish with aluminium foil. Remove the foil for the last 10 minutes to harden the crumble topping.
- The fruit filling will be extremely hot, so allow to cool for 10-20 minutes before enjoying with ice cream!
I hope you all had a nice father's day. Happy Father's Day to you, Dad!