Something about baked puddings always reminds me of being seven years old, sitting at the big dining table in my childhood home with my family. To make the picture complete, I should really have made custard. Instead I had this with New Zealand Natural Macadamia Supreme ice cream, which I have to admit was pretty darn good.
Rhubarb, berry & peach crumbleAbout five sticks rhubarb (mine is growing like wildfire at the moment so I have had to think of several uses for it!) Other fruit as desired: I used some left over berry coulis and a can of peaches Honey or brown sugar and cinnamon to taste
I used BestRecipes.com.au’s crumble topping recipe. It was tasty, almost like a cobbler, but a bit of work rubbing in the fat. I’ll probably revert to my usual easy oat topping next time.
- Preheat fan oven to ~175C.
- Gently stew the fruit together, taking care not to let it dry out or stick. Add enough honey or sugar and cinnamon to suit your tastes.
- When the rhubarb softens, pour into casserole and top with crumble topping.
- Bake for 30-40 mins or until brown.
Great easy dessert which nonetheless feels like a special treat. Suits many fruits (this combination was delicious!) so have a play with whatever’s in season.