I am a big fan of a fine crumble, they have an inherent essence of comfort and wholesomeness, reminding me of childhood. I usually begin my annual crumble baking phase around this time of the year, when berries begin to appear in the hedgerows and the light gets a little softer in the evening.
This late summer crumble, is a delicious way to use up any leftover garden rhubarb that you have and provides an extra 'hidden' treat as the rhubarb and nectarine are first baked in a tasty aromatic custard.
You Will Need:
- Approx 4-5 large sticks of rhubarb
- 1 nectarine
- 6-7 drops Aromatic Bitters
- 3 eggs
- 1/2 cup of natural yoghurt
- 1/4 cup of sugar
- 1 teaspoon vanilla tincture
- Approx equal amounts of flour, soft brown sugar and butter - I used 1/2 cup of each.
Set your oven at 180º. Prepare the rhubarb by slicing 1cm rounds and slice the nectarine - Arrange the rhubarb and nectarine in your baking dish.
Mix all of your remaining filling ingredients together in a bowl until combined well. Pour over the rhubarb and nectarine.
Place in the oven and bake for 25-30minutes.
Prepare your crumble topping by rubbing the flour, butter and and sugar together with your hands, keep 'crumbling' until you have a crumbly texture!
After 30 minutes take out the filling from the oven and top with the crumble mixture, bake for a further 20 minutes or until golden.
Eat it hot out of the oven, served with some Natural Yoghurt (or cream) and hot tea.