Crumble

Crumble is so versatile and can be served throughout the year making the most of the fruits available during each season. This recipe can be used with any fruit, here we chose rhubarb - a personal favourite. The topping is simply divine and I always think that you can never have too much topping. You can also add some nuts to the last 10 minutes of cooking if you like - almonds or pecans work really well.

Serves 5

Ingredients:

700-900g fruit, cut into chunks

200g plain flour

100g ground almonds

110g chilled butter, cubed

45g soft brown caster sugar (and a 1tbsp extra for the fruit)

30g nuts (optional)

Method:

1). Heat the oven to 200C/Gas 6. Chop the rhubarb into roughly 3cm lengths and put it in a medium baking dish just big enough to hold it all. Sprinkle over a tablespoon of sugar and toss together well.

2). Put all the ingredients for the topping into a large bowl and rub together until lumpy but fairly well combined. Add 1-2tbps. cold water and briefly mix until you have large clumps of dough. Freeze for 10 minutes or chill for at least 20 minutes.

3). Top the rhubarb with the chilled crumble mix, then bake for 30 minutes. Then if you fancy you could add some chopped nuts and cook for another 10 minutes.

4). Enjoy with some yogurt, custard or ice cream!

Nutritional Composition (per serving):

Energy (kcal): 510

Fat (g): 30

Saturates (g): 13

Carbohydrates (g): 44

Sugars (g): 14

Protein (g): 9.9

The Sports Chef