apple & rhubarb crumble
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.

apple & rhubarb crumble -  & Rhubarb Crumble

6 apples
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.

8 thoughts on “apple & rhubarb crumble

  1. nicgall

    Lovely Sam, your garden sounds very similar to ours. Too cold to grow much in winter although I do keep it up with a small tunnel house with silverbeet, kale, leeks, coriander, snow peas and broad beans.
    Love feijoa crumble and nice use of olive oil for a change will give it a whirl with our masses of feijoas!


  2. kmfinigan

    This looks fantastic! I have been working my way through my apple glut over the past few months with freezing, juicing, and making way too many pies! Ill have to try this one out. Check out what Im doing with the apples over on my blog:


  3. sam @ nourish Post author

    I think it is Nicola! We have a tunnel/greenhouse on our wish list, but haven’t got there yet…

    Re feijoa crumble, at one of the schools I work at, a child brought in some feijoas from home, so we added to the crumble, which was already on the menu for that day. We stewed the apple and rhubarb first as per the recipe, and once it was laid out in the dish added little scoops of fresh feijoa, before topping with the crumble and baking. It was so delicious! Lucky you to have mountains of them 🙂


  4. sam @ nourish Post author

    Looks great…I am always after ideas for handling produce gluts, especially apples. We have a few trees that all fruit biannually on the same year…not great planning by whoever planted them, but good for friends and neighbours 🙂


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