This has got to be good for you – rhubarb, apples, ginger, whole oats, almonds and coconut!
450g (about 15 ounces) rhubarb, trimmed and chopped into short lengths
3 Tbsp soft brown sugar
4 Tbsp chopped stem ginger in syrup
Finely grated zest 1 orange
3 large Granny Smith apples
125g (about 4 ounces) butter, softened and cubed
125g (about 4 ounces) plain (US all-purpose) flour
90g (about 3 ounces) caster sugar
100g (about 3½ ounces) whole oats
70g (2-3 ounces) slivered almonds
3 Tbsp coconut flakes (chips)
Custard, plain unsweetened yoghurt or vanilla ice cream to serve
Preheat oven to 180°C (350°F). Make the crumble in a dish, or 2 old-fashioned lined enamel pie dishes or 6 ramekins.
3 Cook for about 30 minutes in preheated oven, until rhubarb has softened and juices have started to bubble and run and crumble has browned. If the crumble browns before fruit has softened, drape it loosely with tin foil and lower heat to 170°C (325°F). Serve hot or warm with custard, yoghurt or ice cream.
The fruit collapses during and shrinks down in the dish during cooking, so pack the dishes nice and full with fruit, then mound the crumble on top. Resist the temptation to pat down the crumble too much, it stays lighter with a bit of air in it. Don’t forget to cook the crumble on a baking sheet in case of any spillages.
Photography crumble in enamel pie plate by Aaron McLean http://www.aaronmclean.com