It's hard to believe the sun is out at all in London this weekend. The whole of last week it was grey and rainy, I mean really rainy. I prepared for the worst this weekend as well; imagining staying in doors, turning the heater on high, we even invited some friends around for dinner so we wouldn't have to leave the house (and of course because we wanted to spend some time with them as well).
On Friday afternoon I prepared a crumble, because crumble is stay-at-home food, right? I'm not entirely sure about that last statement as I didn't grow up eating crumble. It just wasn't something we did in my house. But when I saw the rhubarb at Wholefoods on Friday, and noticed that Luke wasn't eating the apples because they were slightly soft, I decided to take advantage.
Come Saturday morning, after a lengthy sleep-in, I popped the pre-made crumble in the oven while I sipped on green tea, made my Luke, and waited patiently - ok, not very patiently - for the crumble to be ready. When the apartment started smelling like roasted almonds I knew it was time. We stumbled out of bed (again) and sat down at the table with two spoons and plates and crumble, mine heavily covered with yoghurt. It was a delicious change from our usual eggs. There was even some crumble topping left over, which I mixed with yoghurt and gobbled up while Luke was in the shower.
This could also be enjoyed as a delicious week-night dessert. It will keep in the fridge up to 3 days. Make it in advance and whenever you feel like something sweet and nourishing, pop it in the oven and top with yoghurt.
Happy Monday everyone!
Rhubarb Apple Almond Crumble
Stewed rhubarb and apple
4 stalks rhubarb, cut in 5cm batons
2 large apples, pealed and quartered
1/2 tsp cinamon
1/3 cup water
rind of half lemon
1 cup mixed organic oats and seeds
1/3 cup almonds
1/4 cup desiccated coconut
2 medjool dates, pitted and roughly chopped
3 Tbsp butter, melted
- Preheat oven to 180 degrees.
- In a medium saucepan, add all rhubarb and apple stew ingredients.
- Cover and simmer on medium heat for 15 minutes, or until the fruit is soft and breaks apart with a spoon.
- Remove lid and reduce for 5 minutes. Set aside.
- In a food processor, blitz oats and seeds, almonds, and coconut for 1 minute.
- Add dates, and blitz for another minute.
- While the processor is still on, slowly add butter until all incorporated.
- Pour rhubarb and apple stewed fruit into a loaf tin. Level with a spoon.
- Cover with the crumble mixture, and again level with a spoon.
- Bake in the oven for 15 - 20 minutes. Watch to make sure the crumble doesn't burn.
- Serve with unsweetened yoghurt or cream.
Feed, nourish, value yourself.