Apple and rhubarb crumble
A lovely dessert to warm up a cold evening. This is a delicious recipe from Phillip Johnson of Ecco made using seasonal apples and rhubarb sourced locally from a Highfields farm.
To make the filling we heat up the sugar until it's a light caramel colour, and then add the apple, cinnamon, vanilla bean and cloves and rhubarb and cook until softened. Lastly we stir through some lemon and orange juice.
To make the crumble we combine raw sugar, coconut, sweet wholemeal biscuits, almond meal, plain flour, rolled oats and rub unsalted butter through the dry ingredients. This is then placed on top of the filling.
Cook from frozen for 20-30mins until the crumble is crisp and golden and the filling is hot. (If you've defrosted the dessert cook for slightly less time). Then serve with warm custard or a lashing of cream or ice cream.