This is so pretty with its red juicy fruits and is great for using up any orphan fruits in the bowl. The jam adds sweetness, gives a boost to the flavour and leaves it with a gorgeous
rosy glow. I’ve made my topping in a food processor, but feel free to get back to basics and rub the butter in with your fingertips!
- 2 apples, peeled and diced
- 2 pears, diced
- 350g rhubarb, diced
- 1 cup berry jam
- 2 tbsp cornflour in ¼ cup water
- 120g butter
- ¾ cup brown sugar
- ¾ cup flour
- 1 small tsp cinnamon
- ¾ cup oats
- Preheat the oven to 180°C.
- Put the fruit into a large saucepan and stir through the jam until evenly coated.
- Cook over a gentle heat for 6-8 minutes until just beginning to soften. Add combined cornflour and water, then simmer for 1-2 minutes until thickened.
- Spoon into small individual oven-proof dishes (or one large one) and set aside.
- In the food processor, combine the butter, brown sugar, flour, cinnamon and half of the oats. Pulse until the mixture begins to crumble, then add the remaining oats and pulse 2-3 times until just mixed.
- Sprinkle the crumble over the fruit and bake for 12-15 minutes (or 20-25 minutes for a large pudding) until golden and bubbling.
- Serve with vanilla ice cream, custard or whipped cream.
Take a look at this spiced ginger puddings with custard recipe here.
About Jo Wilcox
"I have had a love of food my whole life. Lucky for me my mum allowed me to play in the kitchen from the very beginning – from sitting up on the bench watch her peeling peaches for preserving or planning dinner parties from her many Womans Weekly Cookbooks. Starting in my local beach café, I went onto professional cookery training and my big foodie OE working as a professional chef and nanny. At 21 I launched my first restaurant. The following years saw me owning a gourmet cake and dessert shop and then a pasta deli before I discovered the world of food styling. Today I work in food styling making food look beautiful and tasty in packaging and advertising shoots, as well as my most important role yet – Food Editor of New Zealand Woman’s Weekly. I aim to provide great meal solutions that are interesting and approachable, and of course gorgeous foodie photos that make you want to cook them! I love the feedback and the knowledge that people actually cook them and have great results. If I can give someone a love of cooking and enjoying family meal times and gatherings then my job is done!" See www.jowilcox.co.nzmore of this author