As the weather cools down, warm fruit crumbles come back onto the scene. This recipe using pear and rhubarb has a beautiful colour and has a great balance tart and sweet.
Ingredients (serves six)
Crumble filling
- 50 g unsalted butter
- 165 g caster (superfine) sugar
- 600 g trimmed rhubarb (about 2 bunches), washed and cut into 3cm pieces (see note)
- 6 pears, peeled, cored and cut into 6 wedges each (see note)
- pinch of ground cinnamon
- 1/2 a vanilla bean, halved lengthways, seeds scraped
- 185 ml white wine (or verjuice for a non-alcoholic version)
- vanilla-bean ice cream, to serve
Crumble topping
- 150 g cold unsalted butter, finely diced
- 110 g caster (superfine) sugar
- 150 g plain (all-purpose) flour
- 100 g almond meal (ground almonds)
- 30 g flaked almonds
Method
Preheat the oven to 180°C (350°F/Gas 4).
To make the crumble filling
Heat the butter and sugar in a wide heavy-based saucepan over medium heat until melted and the mixture just starts to bubble together and caramelise. Add the fruit, cinnamon and vanilla bean and seeds to the saucepan, stir to combine and cook over low heat for a few minutes.
Add the wine and cook for five minutes, or until the fruit is half cooked. Pour into a 30 x 20 cm, 2.5 litre capacity baking dish.
To make the crumble topping
Rub the butter, sugar and flour together in a bowl with your fingertips until the mixture resembles a crumble consistency.
Stir in the almond meal and flaked almonds until combined.
To assemble and cook the crumble
Sprinkle the crumble over the fruit mixture. Bake for 30 minutes, or until the crumble is golden on top.
Serve hot with a scoop of good-quality vanilla-bean ice cream.
Note: You can use whatever fruit is in season for this. Softer fruit needs less pre-cooking time and requires less wine as it will not reduce as much.
Recipes and Images from Eat In by Anna Gare
Published by Murdoch Books, rrp. $39.99
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