Any fruit will do – the point really is the crumble topping. We really missed crumble at the beginning of being gluten free and now we don’t. (I am making it sound as if we eat this all the time – it is an occasional treat!) Only Olivia and I are gluten free and the boys aren’t, but they don’t notice the difference which says it all.
200g unsalted butter, grated
175g demerara sugar or granulated sugar
200g ground almonds
There is enough here to feed up to ten people. I used half and froze the other half.
1. Mix all the topping ingredients together and there you are.
2. We had rhubarb crumble. I tend to get however much rhubarb I have room for in a large heavy based pan, cut it into chunks and sprinkle sugar on top. The sugar could be any white sugar. I recently used leftover jam sugar.
3. Leave the rhubarb with the sugar sprinkled on top of it overnight or for at least a few hours. Sorry I am not giving a quantity here but I just sprinkle sugar on top as you may put sugar on raspberries with cream. After a few hours a liquid will form under the rhubarb and it will have tenderised.
4. Put the pan over a medium heat and stir now and then until the rhubarb softens. Either keep it over the heat until it is all mushy or take it off when the rhubarb still has some shape. This latter way is better for crumble I think.
5. Spoon the rhubarb when it is cold into an ovenproof dish and sprinkle the crumble topping on top, about 2 cm deep. Bake at 200ºC until golden.