Tuesday, May 21, 2013

Apple and rhubarb crumble- Tuesday's in the kitchen

Since getting our thermomix Mother's day weekend l have been experimenting with it and trying old favourites and new recipes. Miss Three has really gotten into bread making with Ads and the smells coming from the kitchen are wondrous. Autumn shines through the windows most days. The sun peers through the cloudy, blue skies this morning, the garden green and lush, the ground still wet after all the rain over night. It just begs for puddle jumping and woolly socks. 
Whilst l don't love cold weather there is something profoundly romantic and heartwarming about the colder months. Perhaps it's wearing wellies, beanies and winter woollies and the fire on that makes you feel warm through and comforted. I often spend my nights this time of year reading, sewing and drinking cups of hot, sweet tea. 
My tribe have been sick with colds and croup, we have nestled under quilts watching cartoons and telling stories. It's been exhausting caring for sad munchkins and l have craved comfort food. Apples are plentiful at the moment and apple crumble one of my favourite late night treats. This recipe is based on a crumble recipe found here. I adapted it for the thermomix and for stove top cooking and found that it was thick with chunky apple and crumble goodness just what the doctor ordered with warmed custard. Miss Three had some for breakfast and l followed suit. It didn't last long but it was YUM!

600 g rhubarb roughly chopped
Zest of 1 lemon in strips/or for stove top grated
180-200 g raw organic sugar
1 vanilla bean or tsp of vanilla bean paste
150 g water 
600g apples roughly chopped
100 g dark brown sugar
50g of shredded coconut
120 g Butter , cubed
80 g rolled oats 
70 g plain flour 

Preparation for stove top/oven cooking
Preheat oven at 180 degrees.
1. Cut rhubarb and peel, chop apples in small pieces.
2. Using a micro plane use the lemon zest of one lemon, add raw sugar, vanilla and water in a pot and place on low heat for 30 mins to cook through till soft.
3. When cooked through set aside and prepare the crumble.
4. Butter a baking dish
4. Add all other ingredients in a blender and mix through for 8-10 seconds till combined.
5. Pour in apple and rhubarb mixture into the buttered baking dish.
6. Sprinkle on top of the apple and rhubarb mixture
7. Place in oven for 30-35 mins until crumble is golden and the fruit mixture bubbling.
Serve warm with custard and/or plenty of whipped cream and/or ice cream.

Preparation for Thermomix/oven 
1. Place rhubarb and chunks of peeled apple, lemon zest, raw sugar, vanilla and water into TM bowl and cook for 12 minutes at 80ÂșC on Reverse and at speed 1.
2. Butter a baking dish and turn on the oven at 180 degrees.
3. Set apple/rhubarb aside in large rectangular baking dish.
4. Place remaining ingredients into clean dry TM bowl and with dial set to closed lid position, press Turbo button 2-3 times until crumble mixture forms. 
5. Sprinkle on top of rhubarb/apple mixture and bake for approximately 30-35 minutes until fruit is bubbly and fragrant. The crumble should be golden in colour.
Serve warm with custard and/or plenty of whipped cream and/or ice cream.


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x Mummafox

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