Apple, Rhubarb & Raspberry Salted Oat & Ginger Crumble With Ginger Ice Cream 

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By Darren Purchese

I love warm fruit crumbles desserts especially in winter. I remember being happiest as a child when mum made a piping hot crumble with homegrown fruits and berries inside. I think I used to burn my tongue, as I couldn’t wait to dig in!

This dessert is so simple to make and the smells it produces while bubbling away in the oven are incredible, it irresistible with a big dollop of custard or a scoop of this warming ginger ice cream.

Switch ups the fruits if you like, as you please. This salted oat & ginger crumble is the bomb, we use it in lots of different desserts and was a star component in our Coconut, Passionfruit, Ginger & Mint dessert for years.

You can use any type of apple you wish and serve with Vanilla Ice Cream as well if you prefer

* For the Raspberry Puree below you can follow a recipe here or quickly blend a punnet of raspberries and pass through a sieve.

Photo by Patricia Niven

Time

3

hour

0

minutes

Degree of Difficulty

Medium

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Portions

8
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Ingredients

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APPLE, RHUBARB & RASPBERRY FRUIT FILLING

400g apples, peeled cored and cut into 8 wedges
250g raspberries, fresh or frozen
6g sticks of rhubarb, washed, peeled and cut into 5cm batons
350g caster sugar
350g caster sugar
50g unsalted butter, melted
½ lemon, finely grated zest
½ orange, finely grated zest
200g raspberry puree
100 ml water
1 whole vanilla pod, split lengthways and seeds scraped

CRUMBLE MIX

225g unsalted butter, melted and cooled
150g plain flour
150g rolled oats
200g soft light brown sugar
1tsp bicarbonate of soda
1 pinch salt
15g ground ginger

GINGER ICE CREAM

250 ml milk
200 ml cream, thickened
30g ginger, peeled and freshly grated
100g caster sugar
100 egg yolks, (approx. 5 large egg yolks)
1

For the apples… In a frying pan place 100 g (of the 350 g) caster sugar, apple wedges and 50 g of the melted butter and cook over a medium high heat. Turn the apples regularly and cook them until they are caramelised. Remove from the heat and allow them to cool.

 

2

 

3

For the rhubarb… in a bowl mix the raspberry puree and water together, set aside. Place the rhubarb pieces into an ovenproof dish and sprinkle over the sugar, zests, raspberry water and vanilla. Cover with foil and bake in an oven preheated to 180C for 15-20 minutes. Remove from the oven and open the foil carefully to check the fruit. When it is soft and a knife is easily inserted then the fruit is done. Cook further if needed or set aside.

 

4

 

5

For the crumble… place the plain flour, rolled oats, soft light brown sugar, bicarbonate of soda, salt and ground ginger into a mixing bowl and mix well with your fingers. Add the melted butter and mix well to form a crumble.

 

6

To assemble the crumble… place the cooked rhubarb, frozen raspberries on and the apple pieces into a large ovenproof crumble dish. Top the fruit off with the crumble mix and bake until golden brown for around 30 minutes.

 

7

For the ice cream… place the milk and the cream into a saucepan and bring to a simmer and remove from the heat, add in the ginger and set aside to infuse for 45 minutes. Strain the infusion into a jug. Whisk the sugar and egg yolks together in a bowl until they start to thicken and pale. Pour one third of the hot milk/cream onto the yolk/sugar mixture and mix well with a whisk. Pour this mixture back into a clean saucepan with the remaining milk/cream and mix well with a spatula. Place the pan back onto a low to medium heat and stir constantly while cooking the ice cream base to 82°C. Use a thermometer to accurately check the temperature. Remove the custard from the heat and pour it into a bowl. Set this bowl into a larger bowl of iced water to cool the custard down quickly. Stir regularly to achieve this. Once cool churn in an ice cream machine. Store the ice cream in the freezer until needed.

* You can make the ice cream base up to four days in advance but try to churn the ice cream on the day of serving to achieve the best possible result.

 

8

To bake the crumble… place into an oven preheated to 180C and bake for 30 - 35 minutes until golden brown and bubbling.

 

1
0 hours 0 minutes

For the apples… In a frying pan place 100 g (of the 350 g) caster sugar, apple wedges and 50 g of the melted butter and cook over a medium high heat. Turn the apples regularly and cook them until they are caramelised. Remove from the heat and allow them to cool.

2
0 hours 0 minutes
3
0 hours 0 minutes

For the rhubarb… in a bowl mix the raspberry puree and water together, set aside. Place the rhubarb pieces into an ovenproof dish and sprinkle over the sugar, zests, raspberry water and vanilla. Cover with foil and bake in an oven preheated to 180C for 15-20 minutes. Remove from the oven and open the foil carefully to check the fruit. When it is soft and a knife is easily inserted then the fruit is done. Cook further if needed or set aside.

4
0 hours 0 minutes
5
0 hours 0 minutes

For the crumble… place the plain flour, rolled oats, soft light brown sugar, bicarbonate of soda, salt and ground ginger into a mixing bowl and mix well with your fingers. Add the melted butter and mix well to form a crumble.

6
0 hours 0 minutes

To assemble the crumble… place the cooked rhubarb, frozen raspberries on and the apple pieces into a large ovenproof crumble dish. Top the fruit off with the crumble mix and bake until golden brown for around 30 minutes.

7
0 hours 0 minutes

For the ice cream… place the milk and the cream into a saucepan and bring to a simmer and remove from the heat, add in the ginger and set aside to infuse for 45 minutes. Strain the infusion into a jug. Whisk the sugar and egg yolks together in a bowl until they start to thicken and pale. Pour one third of the hot milk/cream onto the yolk/sugar mixture and mix well with a whisk. Pour this mixture back into a clean saucepan with the remaining milk/cream and mix well with a spatula. Place the pan back onto a low to medium heat and stir constantly while cooking the ice cream base to 82°C. Use a thermometer to accurately check the temperature. Remove the custard from the heat and pour it into a bowl. Set this bowl into a larger bowl of iced water to cool the custard down quickly. Stir regularly to achieve this. Once cool churn in an ice cream machine. Store the ice cream in the freezer until needed.

* You can make the ice cream base up to four days in advance but try to churn the ice cream on the day of serving to achieve the best possible result.

8
0 hours 0 minutes

To bake the crumble… place into an oven preheated to 180C and bake for 30 - 35 minutes until golden brown and bubbling.