The Adelaide Hills are such a beautiful place to be in Autumn. The hills turn from their summery golden brown to a lush, verdant green, and the deciduous trees that line the main street of our little town put on their annual blaze of glorious colour. The frosty, sunny mornings are a visual delight worth getting up early for.
The veggie garden is starting to wind down now, putting out the last of summer’s harvest. The frosts are too heavy in our valley for us to keep up with the veggie garden during winter (besides, it’s freezing out there!), so a part of me does feel sad about it coming to an end for now. I love being able to pop out to the garden and come back with dinner. But the gorgeous Autumn fruit that is in abundance now makes up for it. Apples, feijoas and quinces are traded amongst kitchen gardeners and limes, oranges and mandarins make a welcome comeback to gardens & farmer’s markets.
As the weather cools, the tubs of salad and dips that can usually be found in my fridge for school lunches and after school snacks during the warmer months, are slowly replaced by warming, easily reheat-able dishes like soups and crumbles.
Unlike traditional crumbles, this one is low in sugar and replaces butter with olive oil, making it healthy enough to serve warm with a little milk for a nourishing breakfast. Or if you’re feeling more indulgent, you can pair it with cream or homemade custard for a delicious dessert.
3-4 stalks rhubarb
Zest and juice of 1 orange
2 tbsp caster sugar
½ cup wholemeal self-raising flour
1 cup rolled oats
3 tbsp brown sugar
¼ cup light olive oil
½ tsp cinnamon
Preheat the oven to 180°C.
Put the zest and juice of the orange into a large saucepan.
Peel and roughly chop the apples and add to the saucepan, stirring to coat in the juice as you go. Trim the rhubarb and cut into 1cm pieces. Add to the pan. Sprinkle caster sugar over the apples & rhubarb.
Cover the saucepan and place over a medium-low heat. Gently cook until the apples have just softened and the rhubarb gives when pricked with a fork.
Meanwhile, mix all the other ingredients in the medium bowl, until you have a crumbly mixture.
Lay the apples & rhubarb into an ovenproof dish, then top with the crumble mixture.
Put into the oven and bake until the top is golden brown and the sides of the dish are bubbling.
Let stand for several minutes before serving.