A touch of cardamon is what sets this crumble apart from others. It is super quick to make and tastes heavenly with a melty scoop of vanilla ice cream.
I like to use tart green apples along with tart rhubarb to complement the sweetness of the almonds and warmth of the spices.
I got this crumble recipe from my grandfather. He made up the topping based on the ingredients that were in a product from a hazelnut farm. I switched the nuts to almonds, but hazelnuts, pecans, walnuts would all be delicious as well.
Ingredients (serves 7)
for the fruit
285g sliced apple
185g cubed rhubarb (about 4 stalks)
20g sugar
1 Tbs cornstarch
for the topping
80g chopped nuts
90g rolled oats
38g flour
60g brown sugar
1 tsp cinnamon
dash of allspice
5 cardamon pods, seeds removed and ground into powder
60g solid coconut oil
Instructions
1. Preheat the oven to 350°F.
2. Mix the fruit, sugar and cornstarch together in a pan (I used a 7.5 x 11 rectangle, but a square 9 x 9 or 8 x 8 would work too).
3. Stir together all the topping ingredients except for the coconut oil. Then, using your fingers, rub in the coconut oil until it is evenly combined. Sprinkle the crumble over the fruit and bake for 25 minutes. Remove when the top is golden and the fruit is bubbling. Allow it to cool before serving. Store in the fridge.
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