This is the type of dessert that makes everything feel better. This is what you want your mum to cook for you when you come home from college for the first time, or what you crave on an Autumnal Sunday afternoon after a brisk walk by the sea side. The warming ginger and cinnamon spices pair so well with the chill in the air right now.
We went apple picking in the Blue Mountains and I knew I wanted to pair up my sweet Pink Ladies with sour, bright pink rhubarb. The quanities in this recipe are loose: just do enough to fill up the pan you have. I greedily only made this crumble for one on this occasion, so chose my 19cm small Le Creuset baking dish.
My Kitchen with Le Creuset
Since becoming a keen cook, I have seen the Le Creuset brand name coming up time and again in high end cooking and travel magazines, cookbooks and television shows. Many of the chefs I admire seem to know and love Le Creuset.
I started off with one of their Signature cast-iron Dutch ovens, and it has performed well for me in the kitchen time and time again. I always leave it out on the stove top as a bright kitchen feature because I love the timeless design and sturdy look of it. It seems to soften the look of any kitchen and conjure up memories of slow cooking and wonderful cosy kitchen smells.
Along my cooking journey I have also acquired a Le Creuset kettle, the ceramic mug range in beautiful muted colours, some utensils and now I’m happy to have added two of their ceramic rectangular baking dishes. These dishes are perfect for cooking family dinners or entertaining at home.
The dishes feature the classic Le Creuset elegant design, thick and sturdy ceramic sides with useful handles for ease of carrying. The inside is deep enough to hold family style pies and casserole dishes or lots of roasted vegetables. They can be used for marinating meat, serving fresh green vegetables or making delicious sweet treats such as this spiced Apple and Rhubarb Crumble.
To view the entire range of Le Creuset Bakeware, Cookware and Tableware, click here
Apple, Rhubarb and Ginger Crumble
Serves 2 – 4
Time: 1 hour
Ingredients:
2-3 apples, peeled cored and diced
½ bunch rhubarb, diced
1 tsp cinnamon
1 Tbsp fresh ginger, grated
1 cup sugar
1 cup flour
1 cup oats
1 cup (225g) salted butter
Method:
Heat oven to 180C/350F.
Place the apples and rhubarb in a large mixing bowl. Add ½ of the sugar, the cinnamon and ginger and mix well. Pack down into a baking dish.
In the same bowl, place the rest of the sugar, flour, oats and butter. Rub together with your fingers until the mixture resembles large bread crumbs. Pack down on top of the fruit.
Bake in the oven for 1 hour.
Serve warm.
About the Author:
Becky Gilhespie is a food writer and former Masterchef semi-finalist. Her blog, www.eatwhatweeat.com provides inspiration for meals that both kids and adults love. They are elegant yet simple, easy to follow recipes that are fast to get on the table and use every day ingredients.
Becky is originally from the US but lived in London for 15 years and now resides in Sydney with her husband and two little boys. Her food is inspired a lot by her travels (and desire to travel more).
To view the entire range of Le Creuset Bakeware, Cookware and Tableware, click here
About the Author:
Becky Gilhespie is a food writer and former Masterchef semi-finalist. Her blog, www.eatwhatweeat.com provides inspiration for meals that both kids and adults love. They are elegant yet simple, easy to follow recipes that are fast to get on the table and use every day ingredients.
Becky is originally from the US but lived in London for 15 years and now resides in Sydney with her husband and two little boys. Her food is inspired a lot by her travels (and desire to travel more).
