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Author Notes: This crumble recipe is my go-to dessert when I need to whip up something at the last minute. You can use almost any fruit you have and tailor the amount of maple syrup or honey to your own taste. You'll quickly learn the crumble topping recipe by heart and I always like to make a little extra to keep in a jar for sprinkling on top of ice cream. —Jordan Rondel, The Caker
For the filling
- 8 rhubarb stalks, cut into 1cm pieces
- 300 grams strawberries, washed, hulled and halved (frozen is fine)
- 100 grams maple syrup or honey
For the crumble
- 60 grams unsalted butter, softened
- 60 grams rolled oats
- 60 grams plain flour
- 1 teaspoon ground cinnamon
- 1 generous pinch sea salt
- Preheat oven to 180C fan bake. Place fruit in an ovenproof dish and drizzle over honey or maple syrup.
- Meanwhile, make the crumble. Put all ingredients into a bowl and rub together with your fingers until a rough breadcrumb texture is formed. Sprinkle crumble evenly over fruit.
- Bake for about 20 minutes or until crumble starts to look golden on top. Serve warm with creme fraiche, yoghurt, custard or icecream.
- To store, cover and keep in the fridge for up to a week.