This yummy crumble is simple to make and packed full of flavour. Rhubarb, blueberries and honey make up the sweet filling, finished with a layer crunchy almond crumble topping. Delicious!
Preheat the oven to 180°C (160°C fan, gas mark 4). Roughly chop the rhubarb and add to a saucepan with the sugar, honey and a splash of water. Cook for about 15 minutes until softened. Pour the rhubarb into an ovenproof dish and sprinkle with the uncooked blueberries.
Step 2:
In a large mixing bowl, add the sugar, flour, oats and butter, then rub together to an even texture. Sprinkle the topping over the fruit, then finish with the flaked almonds. Oven cook for 30 minutes until golden brown.
Step 3:
Mix the vanilla extract with the crème fraiche and serve with the crumble.
Ingredients
MetricImperial
For the Filling
800gRhubarb
50gBillington's Unrefined Light Muscovado Sugar
1 tbspHoney
150gBlueberries
For the Crumble Topping
75gBillington's Unrefined Light Muscovado Sugar
200gAllinson's Plain White Flour
100gPorridge oats
100gButter (unsalted)
50gAlmonds (flaked)
150mlCrème fraîche (low fat)
1 tspNielsen-Massey Vanilla Extract
We'd love a slice of advice.
Was it yum? Did the recipe work well? Did you customise the recipe?
