apple and rhubarb crumble

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i call this part sticking and pasting very quickly.. there is no room for perfection here, unless of course you are toddler and baby free, without the wandering of little fingers reaching up high, standing on tippy toes, to bench tops because they instinctively know that there is something yummy that they simply must have and possibly if they wait too long they may just miss out, a quick stern toddler demand makes sure that today is not going to be that day.

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She spends most of her waking hours crawling around the kitchen floor, climbing through the sides of our island bench, pulling herself up on wooden kitchen chairs, clinging to my feet and taste testing anything that falls to the floor. at 8 1/2  months she already knows the sound of the kitchen mixer.. repeatedly says ta when she’s hungry and recognises the blue spatulas as very tasty when covered in cake mix.. little does she know this is the beginning of her kitchen stories.

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APPLE AND RHUBARB CRUMBLE

PIE FILLING

ingredients

1 bunch rhubarb, 4 apples of choice unpeeled, juice of an orange, 3/4 cup brown sugar, 2 teaspoons butter

method

prepare the pastry.  Chop rhubarb into 2cm pieces disregard all leaves and peel if preferred,however i never do as it often looses the rich red colour of the rhubarb. place rhubarb in a baking tray with the juice of the orange and half of the brown sugar and the butter, bake in the oven at 200 for approximately 20 minutes or until softened and caramelised. cut the apples and remove the core leave the skin on, poach them in just enough water to cover with the remaining sugar until just soft, then drain the liquid, set aside. Remove pastry from the fridge and on a lightly floured surface roll out to approximately 1cm thick, put the rolling-pin onto the pastry and gently pick up one side and drape over. this allows you to gently pick up the entire pastry sheet using the pin and lay then over your greased pie tin. at this stage you will find that pieces have broken away. Gently press the pastry into the bottom and sides of the tin this is where its alright to stick and paste and fill the gaps.  finish off the edges with a knife then return to the fridge for 10 minutes. when the rhubarb and apple have cooled, spoon both mixtures into your pastry case.  top with the crumble and bake at 180 for 20 minutes. serve warm with cream.

FOR THE CRUMBLE

ingredients

1 cup plain flour, 3/4 cup brown sugar,3/4 cup oats, 3/4 cup coconut, 50 grams melted butter

method

combine all of the dry ingredients together and then add the melted butter, mix into a crumble.

SWEET PASTRY

ingredients

125grams softened butter,90 grams icing sugar, 30grams almond meal, 250 grams plain flour, 1 egg

method

Using a paddle attachment or dough hook, mix the butter, sugar and egg until combined then add the flour and almond meal once it has come together as a soft dough stop mixing.  shape into a ball and wrap in cling film and place in the fridge for a minimum of 30 minutes.

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