Rhubarb, Plum & Nectarine Crumble with Honey Nut Crunch Topping
Are you a custard, cream or ice-cream kind of person when it comes to crumble? I think I'm all three...
Utensils: Saucepan, chopping board, knife, large mixing bowl, wooden spoon, baking tray, 4-6 individual-sized oven-proof pots (I used Le Creuset mini casserole dishes but any small oven-proof pots will do) or one larger oven-proof dish.
Top Tip: These crumbles can be assembled ahead of time if needed and placed in the fridge or freezer until ready to eat. If you plan to eat the crumbles a day after assembling cover tightly with cling film or tin foil and place in the fridge. When ready to eat, bake in the centre of the oven for 15 minutes until bubbling throughout.
If you plan to eat the crumbles more than one day after assembling cover tightly with cling film or tin foil and place in the freezer. To reheat from frozen, cook for an additional 15 minutes until piping hot throughout. To make sure your crumble pots don't crack you may need to place the frozen crumbles in the oven before you turn it on so that the pots and crumble heat up evenly.
Rhubarb, Nectarine & Plum Filling
400g fresh rhubarb, cut into 1 inch chunks (you could also use frozen or tinned)
2 large nectarines, destoned and cut into 1 inch chunks
4 plums, destoned and cut into 1 inch chunks
75g unsalted butter
115g soft light brown sugar
1 teaspoon vanilla extract
1 teaspoon ground ginger
1-2 tablespoons cornflour, mixed with a little water to make a smooth paste
Honey Nut Crunch Topping
200g plain flour
100g cold unsalted butter, diced
90g soft light brown sugar
1 teaspoon ground cinnamon
100g honey nut cornflakes, lightly crushed
Makes: 4 - 6 individual sized crumbles or 1 large crumble
1. Pre-heat oven to 180°C (160°C fan) and prepare your fruit. Wash the rhubarb, nectarines and plums, then destone and slice into 1 inch chunks.
2. Make the crumble filling: Melt the butter in a saucepan over a medium heat, then add the sugar, vanilla extract and ground cinnamon and stir well. Add the nectarine and plum chunks and cook over a medium heat for about 5 minutes, stirring frequently.
3. Add the rhubarb and continue to cook over medium-low heat for a further 5 minutes until the rhubarb is just starting to break down. If the filling is looking quite thin and you prefer a thicker crumble filling, mix together 1-2 tablespoons of cornflour with a little water to form a smooth paste. Pour the mixture into the simmering fruit and stir vigorously over the heat until the mixture has visibly thickened. Remove from the heat and set to one side to cool.
4. Make the honey nut crunch topping: In a mixing bowl, rub the plain flour and cold diced butter together with your fingertips until it resembles fine breadcrumbs. Add the sugar, cinnamon and crushed honey nut cornflakes and stir well with a wooden spoon.
5. Spread out the honey nut crumble in an even layer on a baking tray and bake in the centre of the oven for 15 mins until golden. Remove from the oven and set to one side to cool.
6. Assemble the crumbles: If you're not planning to eat your crumbles straight away, read my Top Tip at the top of this blog post for tips on making these crumbles ahead of time and storing until needed. If eating straight away, divide the crumble filling into 4-6 individual oven-proof pots or one larger oven-proof dish, then top with the crumble topping. Bake in the centre of the oven for 15 minutes until bubbling throughout.
7. Eat! If I say so myself, a scoop of my Vegan Apricot, Ginger & Coconut Ice Cream goes AMAZINGLY well with this crumble. As does custard. Ice cream and custard together? Even better. Cream as well? Why the hell not.
Storage: Once assembled, cover tightly with cling film or tin foil and refrigerate for up to a day or freeze until needed. If you have any leftovers, cover tightly and refrigerate for up to 2 days. Re-heat a maximum of once.