A really lovely, warming crumble for Autumn.
For the crumble topping:
25g margarine
60g gram flour
30g sugar
30g polenta
For the fruit filling:
400g rhubarb, trimmed and cut into 2.5cm pieces
2 medium cooking apples, peeled, cored and roughly chopped
100g caster sugar
30g piece of ginger, peeled
To make the crumble topping
- Preheat the oven to 190C/Gas Mark 5. Line a baking tray with baking parchment.
- Rub the gram flour into the margarine until it resembles bread crumbs. Stir in the sugar and polenta.
- Spread the mixture out on the baking tray, and put it in the oven. After 10 minutes, give it a stir and then return to the oven. Keep an eye on it and remove from the oven when the mixture is golden, but not brown.
For the fruit filling - Mix together the rhubarb, apples and sugar. Finely grate the ginger into the fruit and mix well. Transfer to a dish for the oven. Add enough water to cover the base of the dish so it doesn’t catch.
- The oven should still be at 190C/Gas Mark 5 so put the fruit in the oven for about 15 minutes. Very carefully, remove from the oven and spoon the crumble topping over the fruit. Return to the oven for another 10-15 minutes or until the fruit is bubbling and the topping is nicely browned.
This sounds lovely. So for the ‘eat anything’ fortunate amongst us, what is gram flour, and would you recommend this wheat alternate and polenta over the regular kind?
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Hi Tony. That’s a good question. Gram flour is chickpea flour. It’s used extensively in Indian cooking so if you have eaten an onion bhaji then you have eaten gram flour. Gram flour has an earthier taste than wheat, and is a source of protein, but it also costs more. The polenta is there to provide texture and lighten the flavour a little. It’s been so long since I have eaten wheat that I can’t really compare the flavours in my head. I wonder if someone else could comment and answer your question?
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