As you can tell, if you follow me on Instagram, I’ve spent my entire weekend baking up a storm in the kitchen. It started off with granola on Friday evening (wild), the Hemsley and Hemsley banana bread with the addition of raspberry (crazy) and then finished it off with a ‘healthy’ rhubarb and blackberry crumble for Sunday afternoon (off the rails).
You might think I’m odd for all of this but in all honesty, I enjoy it more than anything else.
Just a quick note before moving on to the crumble; if you’ve not bought the Hemsley and Hemsley recipe book yet then you should. They are my absolute favourite and all of the recipes are super healthy yet tasty and delicious. Naturally, some people tend to think that healthy means boring, plain and tasteless but in actual fact, if you merely put in a bit of effort you can cook some pretty amazing stuff.
Ok, so back to the fruit crumble…
A bunch of rhubarb
Punnet of blackberries
(Or any fruit you love in a crumble)
2 tbsp muscovado sugar
1 cup of rolled oats
1/2 cup of ground almond
1 cup of chopped nuts (any you like)
4 tbsp extra Virgin olive oil/coconut oil
1 tbsp maple syrup
Heat the oven before preparing anything (around 220 degrees C).
Chop the rhubarb up into chunks and put in a pan to part cook. Whilst that’s softening mix the oats, nuts, ground almond and oil in a bowl with the muscovado sugar until it looks ‘crumbly’. The rhubarb shouldn’t take long to cook so once it’s started to go soft (and possibly slightly stringy) you can start spooning it into an oven friendly tin. I used a 26 cm enamel pie dish.
When the rhubarb has been transferred you can add the blackberry and drizzle the tbsp maple syrup over the fruit. All you need to do then is add the crumble mixture to the top and ensure it has been evenly distributed.
I would suggest leaving for 20 minutes before checking on it but you’ll probably find the fruit is bubbling. At this point you might want to take it out and toss the oats around to make sure they all get chance to brown off before it’s finished.
Obviously, it’s up to you what you have this served with but I stuck with trusty natural yoghurt. My parents, on the other hand, had theirs swimming in so much custard it left me wondering “do you want any crumble with that custard?”.