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Save to my recipesSummer Crumble Recipe Ingredients
| 800 grams | Rhubarb | |
| 50 grams | Light Muscovado Sugar (Billington's) |  |
| 1 tbsp | Honey | |
| 150 grams | Blueberries |
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Summer Crumble Recipe
Recipe Submitted By: bakingmad
This deliciously fruity crumble is a delicious dessert for the summer time.
| Preparation Time | 10 minutes |
|---|---|
| Baking Time | 40 minutes |
| Portions | 4-8 |
| Skill Level | Easy |
| Average Rating |  |
Additional Ingredients
| 75 grams | Light Muscovado Sugar (Billington's) |  |
| 200 grams | Plain White Flour (Allinson Nature Friendly) |  |
| 100 grams | Oats | |
| 100 grams | Butter | |
| 50 grams | Almonds flaked | |
| 150 ml | Crème Fraîche low fat | |
| 1 tsp | Vanilla Extract (Nielsen Massey) |  |
This recipe uses
How to make Summer Crumble Recipe
- Click on the text to highlight the different stages as you go along,
or click the button below to enlarge all text
- Preheat the oven to 180°C/160°C fan/ Gas 4. Roughly chop the rhubarb and add to a saucepan with the sugar, honey and a splash of water. Cook for about 15 minutes until softened. Pour the rhubarb into an ovenproof dish and sprinkle with the uncooked blueberries.
-
In a large mixing bowl, add the sugar, flour, oats and butter, then rub together to an even texture. Sprinkle the topping over the fruit, then finish with the flaked almonds. Oven cook for 30 minutes until golden brown.
-
Mix the vanilla extract with the crème fraiche and serve with the crumble.
Remember to review this recipe at www.bakingmad.com
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