Few desserts are easier than a good ol’ fruit crumble!
Now that the cinnamon season is here, I can get away with using it in all my food. I’m not even joking, I put in in tomato sauce, curries, dips, coffee, everywhere! And this time, I generously dusted it over a delicious rhubarb and apple crumble I made this weekend.
I used the ingredients I received in my Oddbox. What is that, you ask? Oddbox is a social enterprise sourcing wonky (imperfect) fruit and veg from farmers or supermarkets, that would otherwise discard them, and delivering them as a weekly fresh produce to your home or office.
I love these boxes because they are so varied, which pushes me to be creative and think on my feet about how best to use them! AND they are reducing food waste. Win-win if you ask me.
So, bak to this simple recipe which I’m going to try and break down into quantities. Instead of making a classic crumble, I improvised and made a granola crumble 😉
- 3 large stalks of rhubarb (approx 500g)
- 2 apples
- 100g brown or coconut sugar
- 1 tbsp veggie spread
- 1-2 cups sugar-free granola
- lots of cinnamon
- Chop the rhubarb and apples into small chunks and add them to a pan, with 50g of sugar, a table spoon of cinnamon and 1/2 glass of water
- Cook until the fruit softens slightly and a light syrup forms on the bottom. Stir from time to time.
- Mix half the granola with 50g sugar and the cooled vegetable spread.
- Mix with your fingers to form a rough crumble.
- Put the cooked fruit in an oven dish.
- Sprinkle the crumble on top.
- Sprinkle the rest of the granola all over the dish and more cinnamon.
- Bake for 15 min – until golden grown and bubbly on the sides.
Serve with dairy-free vanilla ice cream or soya double cream.
And that is basically it. An easy, delicious, warming autumn dessert!