Silky, tart-sweet rhubarb with perfumed strawberries and bright, juicy apple nestling under a crisp, buttery topping studded with hazelnuts.This recipe makes 8 small individual crumbles or one large one.
Cuisine: Australian, English
Keyword: apple rhubarb and strawberry crumble, fruit crumble, steam oven dessert
For the filling
1bunch rhubarbabout 1.3lb/600g, trimmed, cut into 1"/2.5cm pieces
1punnet strawberries½lb/250g, hulled and halved
2medium cooking applespeeled, cored and diced into 5/8”/1.5cm pieces
Preheat oven to 180°C/350°F, combination steam setting. If your oven has variable humidity, use 60%. If not, don't worry! Just select combi steam at the correct temperature and the oven will work out the humidity for you.
Prepare the filling
Mix the fruit and sugar together in a bowl, then divide between 8 dishes (if making one larger crumble, put it all into a single baking dish).
Make the crumble
Cube the butter and put it into a bowl with the flour, almond meal, oats, sugar, salt and spice.
Rub the butter into the dry ingredients until it resembles damp sand. Gently mix the nuts through, then pile the crumble over the fruit. Don’t press down, you want it to be quite loose and uneven.
Bake the crumbles until the topping is golden and the fruit is collapsed and syrupy, about 15 minutes. Serve hot with custard, ice cream or double cream.
I bake this in 8 individual 1-cup ramekins. If you'd rather make a single large crumble that's fine. It will need a little longer in the oven, somewhere around 20-25 minutes.