Individual rhubarb and berry crumbles
Prep time: 5 mins
Cook time: 35–40 mins
- 250g flour
- 125g ground almonds (or use a total of 375g flour)
- 375g brown sugar, packed tightly
- 200g rolled oats, finest cut available
- 100g almonds, chopped or flaked
- 2 tsp mixed spice
- 250g butter, melted
- 500g fresh rhubarb, peeled and chopped into 1cm pieces
- 400g berries
- 2 tsp cornflour
- 125g sugar
- Creme fraiche, vanilla ice cream or whipped cream
- A few fresh raspberries
Preheat oven to 160°C. First prepare the crumble topping by placing all the dry ingredients in a large mixing bowl and stirring well to combine. Add the melted butter and mix with a wooden spoon until evenly combined.
Divide rhubarb and berries between six to eight 15cm ramekins.
Mix the cornflour with the sugar and sprinkle it evenly over the fruit. Spread about 8 tbsp of crumble topping evenly over the fruit in each ramekin, pressing down firmly. Bake until golden and crisp – about 40 minutes. Serve topped with a spoon of creme fraiche, vanilla ice cream or whipped cream and accompanied by fresh raspberries.
Store the remaining crumble topping in the fridge or freezer for later use.
The Free Range Cook
Annabel Langbein is a cook, food writer and publisher who believes in using good quality, seasonal, locally sourced produce. Her book The Free Range Cook is in 1 in 4 New Zealand households. Buy it at a discount now from Saga bookshop.