Rhubarb, apple and ginger crumble

A really lovely, warming crumble for Autumn.

 

For the crumble topping:

25g margarine

60g gram flour

30g sugar

30g polenta

For the fruit filling:

400g rhubarb, trimmed and cut into 2.5cm pieces

2 medium cooking apples, peeled, cored and roughly chopped

100g caster sugar

30g piece of ginger, peeled

 

To make the crumble topping

  1. Preheat the oven to 190C/Gas Mark 5.  Line a baking tray with baking parchment.
  2. Rub the gram flour into the margarine until it resembles bread crumbs.  Stir in the sugar and polenta.
  3. Spread the mixture out on the baking tray, and put it in the oven.  After 10 minutes, give it a stir and then return to the oven.  Keep an eye on it and remove from the oven when the mixture is golden, but not brown.ToppingFor the fruit filling
  4. Mix together the rhubarb, apples and sugar.  Finely grate the ginger into the fruit and mix well.  Transfer to a dish for the oven.  Add enough water to cover the base of the dish so it doesn’t catch.
  5. The oven should still be at 190C/Gas Mark 5 so put the fruit in the oven for about 15 minutes.  Very carefully, remove from the oven and spoon the crumble topping over the fruit.  Return to the oven for another 10-15 minutes or until the fruit is bubbling and the topping is nicely browned.

Schar Gluten Free Apple Crumble

Ingredients

Apple Filling (50%): [Apple cubes (91%), Sugar, Cinnamon, Ascorbic Acid, Guar Gum, Citric Acid; Margarine [Palm Oil, Rapeseed Oil, Water, Mono- and Di-glycerides of Fatty Acids, Esters of Fatty Acids and Polyglycerol, Salt, Ascorbyl Palmitate, Extracts of Tocopherols, Aroma, Citric Acid, Beta-Carotene]; Light Brown Sugar, Maize Starch (Sulphites), Tapioca Starch, Potato Starch, Maize Flour.

May contain soya and milk.

This is the sort of product that I would normally never even bother to check the ingredients list of.  It’s far too unlikely that the Allergy Brothers can eat convenience foods like this.  I only discovered this product because it came up on their list of okay foods from the Food Maestro app.  So here it was; a dessert that I could keep in the freezer and pull out a portion pack when required.  I was already thinking how useful it would be for extended family dinners when I need a dessert for the rest of the family and a dessert for the Allergy Bros.  And then I took it out the oven…

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…As you can see the crumble itself is not burnt so it wasn’t cooked for too long or at a too high temperature, but the plastic tray has melted.  I don’t know about you, but I am not that keen on melted plastic with my food.  I checked the cooking instructions again, but it clearly says to only remove the cardboard box and the plastic wrap.

I did try the crumble (with a generous portion of Almond Dream vanilla icecream) and it was very nice, but, because of the cost and the melting, I think I will just stick with making my own crumble in the future.

Gluten free and dairy free crumble

Recently, one of my friends shared some of the cooking apples from her tree with us.  We had to make apple crumble, but it needed to be Allergy Brothers friendly!

I cooked the apples the day before making the crumble.  I simply peeled, cored and cubed the cooking apples.  I cooked them with water and sugar (the amount will vary depending upon personal taste and the acidity of the fruit; the key is to taste it yourself during cooking) until the apple was a combination of mush with some solid chunks.  I tend to put too much water in when I am cooking fruit.  This in intentional because I know how easy it is to get distracted by the Allergy Brothers and then let the fruit boil dry.  This leads to nasty burning smells, ruined food, and a destroyed saucepan so I prefer to err on the side of caution.  I then correct this by adding another dried fruit to my cooked fruit.  In this case, I added some sultanas to the cooked apple.  Overnight, the sultanas sucked up the excess water to make the perfect crumble base.  Obviously, you can make whatever combination of fruits and flavourings you would like.

100g sugar

100g buckwheat flour

100g ground almonds

100g Pure Sunflower margarine

  1. Preheat the oven to 180C/Gas Mark 4.
  2. Put the cooked fruit into an ovenproof bowl.
  3. Make the crumble by mixing the sugar, buckwheat flour and ground almonds in a bowl.  Use your fingers to rub in the margarine.  You want to have a combination of clumps and large crumbs for a good crumble texture.20151122_203633
  4. Sprinkle the crumble over the fruit and bake for 30 minutes.20151122_203713
  5. We served it with Almond Dream vanilla icecream (for those avoiding dairy) and double cream (for those who weren’t).20151122_203859

Osem Instant Chocolate Pudding with Choceur (Aldi) Jamaican Rum Truffle

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Osem Instant Chocolate Pudding Ingredients – sugar, modified corn starch (produced from genetically modified organisms), alkalised cocoa powder, acidity regulators (tetrasodium pyrophosphate, calcium acetate, calcium lactate, disodium phosphate), caramelised sugar, flavourings.

I made up this chocolate pudding using Ecomil Almond milk.  It was incredibly easy to make and involved no heating so could be done safely by a small, but independent child.  It was very quick too, only requiring 5 minutes setting time before serving.  I can imagine this product being very helpful on holiday if you are camping or in a cramped self-catering kitchen. It tasted surprisingly good too. The main minus point is the presence of GMO and other highly processed ingredients.

I paired the pudding with fresh raspberries and a Choceur (Aldi brand) Jamaican Rum Truffle.

Choceur Rich Chocolate Jamaican Rum Truffles Ingredients – sugar, fat reduced cocoa powder, glucose syrup, water, palm fat, Jamaican Rum (3%), ground almonds, thickener: gum arabic, humectant: invertase, stabiliser: agar, glazing agent: gum arabic.

I think describing these as truffles is a bit misleading.  It’s better to think of them as rum and chocolate flavoured marzipan balls.  I liked the fact that the truffles are coated in dark chocolate, sugar strands, which makes them quite attractive to look at.  This was why I decided to use them to top the individual portions of chocolate pudding.  They would also look good decorating a chocolate cake or sitting on a scoop or two of rum and raisin icecream.  The “truffles” are very sugary, and you probably would not want to eat more than one or two in one go anyway.