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The Humble Crumble

A firm favourite throughout the UK for decades, odds are that you’ve eaten a rhubarb crumble or three during in your lifetime. A staple of the school canteen, the perfect pudding for after Sunday dinner, and perfect with custard; the crumble’s history is one of modest beginning.

The simple crumble has been gracing the dining tables of Ireland for over half a century. Cementing its place as a family favourite during World War II, the crumble rose to popularity for its simplicity, but also as a necessity. In a time when the rationing of many ingredients made pastry making challenging, the crumble was the solution. The crumble wasn’t always sweet, though; savoury crumbles were also common (a substitute for the classic meat pie). To further reduce the use of rationed goods, breadcrumbs, fats and/or oatmeal could be used to bulk the mix out. Sugar was a real treat so it would have been used sparingly. Fruit, however, was often readily available, with many households growing their own. The crumble is a perfect illustration of the creativity employed to bring about a sense of normality in an otherwise difficult time.

But, which fruit?

There is a great debate in our house as to the ‘best’ crumble filling. For me, it’s apple or cherry but I also appreciate the appeal that the sharp, sweet flavour of rhubarb brings. I am writing this recipe in June, when rhubarb is at its prime. Naturally, then, this recipe is for a classic rhubarb crumble. You can pretty much substitute the rhubarb for the same weight of any fruit. (Apple and blackberry, or gooseberry work well too!)

My fruit crumble has a 50:50 ratio of fruit to crumble. I like a lot of crumble topping, and I am not willing to yield on this. You can never have too much crumble. I also detest oats in my crumble topping. And, I can certainly understand the reason why a war-time housewife would want to use them. I just don’t need to bulk my mix. I want lots of butter and sugar, please!

Happy baking!

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The Definitive Rhubarb Crumble

Rhubarb is in season from April to June, and this recipe for a classic crumble really puts it at centre stage.
Course Dessert
Cuisine British
Keyword crumble, fruit crumble, rhubarb
Prep Time 20 minutes
Cooking Time 45 minutes
Servings 4 people
Calories 440kcal

Ingredients

  • 500 g rhubarb
  • 100 g caster sugar
  • 3 tbsp red wine (optional)

For the crumble topping

  • 300 g plain flour
  • 150 g salted butter chilled
  • 100 g caster sugar
  • 50 g dark brown sugar

Method

  • Preheat the oven to 180°C.
  • Next, cut the rhubarb into thumb-length pieces and place in a saucepan with the sugar (and wine, if using.)
  • Cook the rhubarb on a low heat (my hob has six settings, and I use the second) for 10-15 minutes, or until the rhubarb is slightly soft but still holds its shape.
  • Remove the pan from the heat and spoon the rhubarb into an oven-proof dish.
  • In a mixing bowl, work the butter into your flour until you have a fine breadcrumb texture.
  • Add the sugars and mix to thoroughly combine.
  • Sprinkle the crumble topping on top of the rhubarb filling, ensuring you have an even layer.
  • Bake in the oven on the middle shelf for 40-45 minutes, or until the crumble is golden brown.
  • Remove the crumble from the oven and allow to cool for 5-10 minutes before serving.
  • Enjoy with custard, cream, ice cream, or however you like.

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4 comments

  • Bec Jones
    7 June 2019

    Rhubarb crumble is my husband’s all time favourite – he adds oats to his but I’ll suggest red wine too. thanks Ryan.

    Reply
    • Ryan
      7 June 2019

      The wine really adds a nice depth. (I’ll let him off with the oats!) 😉😂

      Reply
  • Alexander Ward
    7 June 2019

    This is great! Could the butter be swapped out for vegan spread to make it a vegan recipe?

    Reply
    • Ryan
      7 June 2019

      I don’t see why not. You might want to freeze the spread though, as it needs to be hard enough to rub into the flour rather than soft enough to beat in.

      Reply

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