Toffee soaked rhubarb and apple crumble

Crumble is in many ways the best dessert ever, for it’s so easy to make and you usually have the necessary stuff for it at home. Most fruits or berries will do, and then you just need butter, flour and sugar in the base recipe (and oats if you fancy a bit of crunch). This is a slightly fancier version, called smulpaj in Swedish, with a toffee sauce in the base and rhubarb mixed in with the apple. It is sweet, sticky and very, very scrumptious. If you’ve planned to spoil someone with dinner this is a good dessert – you can prepare it hours before, and just leave it in the fridge for when you want to bake it. It is of course very unhealthy, but it doesn’t feel too heavy since the apple and rhubarb gives some freshness to it all. Served really hot with ice cream is the best, but this is also nice cold as the toffee gets a bit chewy then.

You need:

  • 2 large sticks of rhubarb
  • 1 large bramley apple
  • 2 decilitres light brown sugar
  • 1 decilitre light sirup
  • 125g sugar, at room temperature
  • 2 decilitres plain flour
  • 1 decilitre oats
  • 2 tsp vanilla sugar

Start by peeling your rhubarb (carefully unpick the thin skin off from bottom and pull it down in slithers) and cut it in smaller bits. Also peel and cut your apple. If you were given an incredibly unnecessary apple peeler for christmas present a few years back, this is the time to get it out.

Set your oven to 220 degrees. Place the fruit in the bottom of an oven-proof dish, and make the crumble through mixing half of the sugar, all the flour, the oats and the butter in a bowl. If the butter is at room temperature you can just tear it off bit by bit into the dough mixture. If it’s still a bit hard then cut into little squares with a knife and rub into the dough mixture until you’ve got a grainy mixture.

Then make the toffee sauce in a pan: melt a small knob of butter, and mix in the sirup together with the rest of the sugar and well as the vanilla sugar. Bring to the boil carefully and then pour it over the apple and rhubarb. Be careful with tasting the toffee – it’s delicious at this stage, but it may also burn your finger terribly (…speaking from experience).

Apple the grainy mixture evenly on top of the toffeed apple and rhubarb, and place in the middle of the oven (at 220 degrees) for about 25 minutes or until the top layer has gone golden and stiffened up a little. Serve hot with vanilla ice cream. Indulge and await sugar rush.


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