This weekend was a scorcher in Melbourne, over 40 degrees both Saturday and Sunday. Sunday morning I’d had enough of sitting inside hiding from the heat, so we ventured about 10 minutes up the road to our friends pool. It was a lovely way to spend the morning, changed up the day a bit, got us out of the house and tired out Elliot before his nap.
Elliot started to get cold in the pool, so Granny Froufrou took Elliot for a walk through her fruit trees to pick some sun warmed seasonal stone fruit. When we bit into the warm juicy white peaches, the sweet nectar ran down to our chins, down our arms and straight into the pool.
Granny Froufrou sent us home with a small collection of the delicious fruit and naturally I had to use the divine seasonal fruit in a dessert. I paired the white peaches with some freshly picked rhubarb from our abundant bushes.
This crumble can be made with any fruit, at any time of year but please do use what is in season, it’ll be so much nicer. I like to put a combination of cooked and raw fruit into the pie dish so when it comes out just 20 minutes later there’ll still be some text under the biscuity topping.
- 300 gm rhubarb chopped into 1cm pieces
- 2 tbspn raw sugar
- 300 gm peaches, stones removed and quartered
- (or 600 gm of any seasonal fruit)
- 60 gm butter
- ¾ cup Self Raising Flour
- ⅓ cup desiccated coconut
- ⅓ cup sugar
- 1 beaten egg
- ⅓ cup rolled oats
- Cook the rhubarb with sugar until just soft.
- Turn off heat and stir through the peaces.
- Pour fruit into a 4 cup capacity baking dish.
- Rub butter into flour.
- Stir in sugar, coconut and oats
- Stir in egg until mixture starts to clump.
- Place on top of fruit.
- Bake for about 20 mins or until slightly browned on top.