Sunday, 17 July 2011

Winter warmer - peach rhubarb crumble

Crumble is such a good standby recipe - if you don't add too much sugar and butter, it can double as a breakfast food too. Leftovers, of course - I don't expect many people bake before breakfast!

Because crumble is so awesome, I've blogged about it before. This is approximately the topping recipe that I used tonight. And, um, I still have several of those tins of peaches.



So, you can find the crumble recipe at the link above. I made the fruit part as follows:

  • 1 bag (400g) chopped, uncooked, unsweetened rhubarb
  • 1 tin of peaches, drained, chopped
  • 1 tablespoon minced ginger
  • 2 tablespoons white sugar
  • 2 tablespoons custard powder (or use cornflour, if that's what you've got)
Mix it all up in a big bowl until well combined. Put it into the baking dishes of your choice. Bake for about half an hour at 180°C.

The custard powder absorbs some of the excess liquid (and of course tastes yum). The ginger just adds a zing - you can do without it if you don't like it!

Serve warm with vanilla icecream, cream, or custard. Also tastes good cold.


4 comments:

  1. Oooooh, crumble... I should try making crumble sometime soon... YUM YUM YUM!!

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  2. Well, it's not a high-effort dish, which is good. Maybe it would impress your mum? My family appreciate people cooking for them!

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  3. Oh I lovvvvvvve crumble. I have a really good crumble topping recipe but it's not very good for you. It's fluffy and crispy all at the same time. Let me know if you want it!

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  4. You should blog it! Crumble is great. I like this particular topping because it is like a less-chewy Anzac biscuit.

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