21/08/2025
When you make home made dishes, you know the quality of the ingredients that went in so it’s defo worth the effort. Also, the food tastes way better and is far healthier as there are no nasty preservatives, chemicals or processed junk included.
Today I made plum and fig jam, and apple and rhubarb crumble.
All fruits used were organic, home-grown and given to me by some of the beautiful people I teach in my yoga classes.
Thank you all so much for your kindness and generosity!❤️
Apple and Rhubarb Crumble
Ingredients:-
600g/1lb 5oz eating or cooking apples, peeled, cored and chopped into 2–3cm/¾–1¼in chunks
1 tbsp lemon juice
75–95g/2¾–3¼oz caster sugar
400g/14oz rhubarb, trimmed and chopped into 3cm/1¼in chunks
175g/6oz plain flour (or 125g/4½oz plain flour plus 50g/1¾oz rolled porridge oats)
½ tsp ground cinnamon
100g/3½oz vegan butter, at room temperature and cut into small pieces
125g/4½oz rolled oats
Method:-
To make the filling, put the apples in a large saucepan and drizzle over the lemon juice and 4 tablespoons of water. Stir in the caster sugar, using 75g/2¾oz for eating apples or 95g/3¼oz for cooking apples.Cover with a lid and place the saucepan over a medium heat. Cook for 5 minutes, stirring occasionally, until syrupy and softening.
Take off the heat, stir in the rhubarb and tip the mixture into a wide 2 litre/3½ pint baking dish.
Preheat the oven to 190C/170C Fan/Gas
To make the topping, place the flour, cinnamon, vegan butter and sugar in a large bowl. Rub together with your cool fingertips until it has a rough, crumbly mixture. Scatter the crumble over the top of the fruit, then sprinkle with 1 tablespoon of rolled oats.
Bake the crumble for 35–40 minutes until the top is golden and crisp and the fruit underneath is bubbling. Leave to cool for 10 minutes before serving with plant based ice cream, cream or custard.
