One of the best things about autumn is the reemergence of rhubarb, which is perfect because there’s nothing more comforting on a cold dark afternoon than crumble. I think crumble reminds mot people of being children, it’s often one of the first things children learnt o help with in the kitchen because turning the flour, butter an sugar into yummy breadcrumbs is a perfect balance of easy and satisfying.
I’m trying to reduce the lactose in my diet, and experiment with different flours, which is why this version is gluten free and vegan. If you want to stick to plain flour and butter your crumble won’t be any worse for it. Really, that’s the joy of crumble – you can change it around and make it you own, but it’s still crumble and it’s still great!
What you need:
- 2 sticks of rhubarb
- 200ml ginger wine (optional)
- 2 nectarines (you could use apples/plums/peaches here)
- 100g chopped hazelnuts
- 100g cinnamon sugar
- 150g brown sugar (2500g if you don’t have any cinnamon sugar)
- 1tsp cinnamon
- 150g coconut flour
- 100g spelt flour
It’s really easy:
- Pre heat the oven to 200 Degrees
- Begin by chopping your rhubarb into pieces about the thickness of a pound coin.
- Slice the nectarine flesh away from he stone and roughly chop
- Add the fruit and the ginger wine to a pan and simmer on a low heat for around 15 minutes until the rhubarb is soft. Occasionally stir it, and if you notice the liquid is running low top up, either with some more ginger wine, or with a splash of water.
- Once the rhubarb is softened, pour into the baking dish you’ll be cooking the crumble in.
- Making the top of crumble is fun and strangely therapeutic if you like getting your hands messy. Which I do.
- Put all of the ingredients into a bowl, except the hazelnuts, and rub together with the tips of your fingers until the fat and the flours have come together to make something with the consistency of fine breadcrumbs.
- Once it’s reached that fine consistency, add in the hazelnuts and give it a good mix to make sure they’re evenly distributed.
- Pour the flour mixture over the fruit in it’s baking dish and put into the hot oven for around 15 minutes.
- Keep an eye one it, if the top starts to become overly brown, cover with foil to stop it from burning.
- After 15 minutes you should have something wonderful. The coconut and hazelnuts smell so good that people will start to eat if before you’ve even had a chance to take a photo!
- You can add some moisture with custard, or honey if you let your fruit get a little dry whilst cooking.