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Blackberry, Raspberry and Rhubarb Crumble


This delightful crumble has a beautiful balance of sweetness with a tarty zing -
with a nutritious topping.

  • 450gm Caster Sugar
  • 250ml Water
  • ½ Lemon zested ½ Vanilla Bean 2 Bunches Rhubarb trimmed and cut into 3cm lengths
  • 300 gm Frozen/ Fresh Blackberries/Raspberries
  • 80gm Soft Butter
  • 120gm Plain Flour
  • 100gm Brown Sugar
  • 60gm Ground Almonds
  • 90gm cashews
  • 1 Tsp ground cinnamon
  • 1Tsp Baking Powder
  • Vanilla Ice Cream to Serve

Preheat oven to 220C. Combine caster sugar, water, vanilla bean and lemon zest in a large saucepan and bring to boil. Simmer for 2 mins.

Add rhubarb and simmer gently uncovered, for 10 mins.

Drain rhubarb and mix in half the blackberries/raspberries.

Spoon fruit into a lightly greased oven proof dish.

Combine butter and flour in a medium bowl and mix with fingers until mixture resembles coarse breadcrumbs.

Add brown sugar, almonds, cashews, cinnamon and baking powder. Stir well.

Top fruit with crumble mixture and scatter over with remaining blackberries/raspberries.

Bake for 20-25 mins or until golden.

Serve with vanilla ice cream.

Serves 4-6

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