A good crumble should be part of every cook’s repertoire. You can use it on top of almost all fruit – apricots, plums, apples, you name it – but my all-time favourite has to be strawberries and rhubarb. It’s sour, sweet, crisp, buttery and very comforting. Serve with vanilla ice cream, vanilla custard or a dollop of crème fraîche.
Ingredients 12
250 g strawberries, hulled
1 bunch rhubarb, leaves and woody stalk trimmed off, cut into 2–3 cm (¾–1 1/4 in) pieces
2 tbsp caster sugar (superfine sugar)
1 tbsp plain flour (all-purpose flour)
ice cream, to serve
Crumble Topping
60 g plain flour (all-purpose flour)
35 g spelt flour
30 g rolled oats
75 g brown sugar
50 g caster sugar (superfine sugar)
40 g slivered almonds
40 g crushed walnuts
1⁄2 tsp salt
100 g butter, diced
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Method 5
Preheat the oven to 170°C (340°F).
Cut the hulled in half and mix in a bowl with the pieces, and . Pour the mixture into a 23 cm (9 in) round or square baking dish.
To make the crumble, combine the , , , , , , , in a bowl and, using your hands, crush the into the mixture until it looks crumbly, but well combined. There should not be any floury bits or large clumps of butter.
Sprinkle the mixture on top of the fruit and place the dish on a baking tray.
Bake for 25–35 minutes until golden and bubbly. Serve hot with ice cream, custard or crème fraîche.
Danielle Alvarez's tips
This crumble can be made ahead and frozen. I often make double the recipe just so I can have back-up in the freezer waiting for me when I need a last-minute dessert. Bake it in a ceramic or glass baking dish that you can take straight from the oven to the table.
