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Summer Crumble

Published: Updated:
Quick and easy
Total Time
50m
Prep Time
10m
Bake Time
40m
Serves 4
Serves 4
easy
Easy

About the bake

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!

11 ingredients3 steps
  • Vegetarian

Method

  1. Step 1

    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.

  2. 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.

  3. Step 3

    Mix the vanilla extract with the crème fraiche and serve with the crumble.

Ingredients

  • 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 

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