Harvest season is here and our kitchen has started to resemble a greengrocers with all the fruits and vegetables we've been given by friends and family, not to mention the fruits harvested from our own trees! With all this delicious fresh produce around us it would be a shame to let it all go to waste so I decided to experiment with a few different recipes and this crumb cake was one of them.
I've made crumble in the past but this time I wanted to try something slightly different and I thought crumb cake was the perfect way to have both your cake and crumble and eat it!
For the filling
- 400g Rhubarb
- 400g Apples
- 1/4 cup of brown sugar
- 1/2 cup of water
♥ Wash all the fruit thoroughly, cut the rhubarb into 2" pieces and peel and cut the apples into small slices.
♥ Add the fruit, sugar and water to a saucepan and simmer on a low heat until the fruit is soft and resembles a sauce.
♥ Once fruit is cooked remove the saucepan from the heat and allow to cool.
- 1 1/2 Cups Self-raising Flour
- 1/2 Cup Sugar
- 1tsp Baking Powder
- 1 egg
- 1/2 cup of rice milk
- 2 tablespoons rice bran oil
♥ Grease an ovenproof dish with butter or margarine and set to the side.
♥ Add all the ingredients into a bowl and whisk until the mixture is smooth, airy and lump free.
♥ Pour the batter into the greased ovenproof dish making sure that there is an even layer covering the bottom.
For the crumble
- 3 cups self raising flour
- 1/2 cup brown sugar
- 1/2 cup white sugar
- 1/2 cup almond flakes
- 75g of cold butter or margarine cut into chunks
- 1 tsp ground cinnamon
♥ Mix all the ingredients apart from the almond flakes together until it resembles breadcrumbs, you can do this by hand or using a food blender by using short pulses after you have done this you can mix in the almond flakes.
♥ Now you have your three layers for the crumb cake done you can start to put it together by simply spooning the cooled fruit mixture onto the batter making sure you get an even layer and then adding the crumble mixture on top.
♥ Place the crumb cake into a preheated over of 180°c for 30 - 40 minutes until the sponge is cooked and the crumble is golden brown.
♥ Serve warm or cool alone or with custard, cream or ice cream.
Eat & Stay Healthy