Crumble is one of my favourite puddings. Soft fruit cocooned under a sweet, crisp topping; versatile enough to vary the fruit combination no matter the season. In this recipe I steep the rhubarb and apricots in earl grey tea rather than water, to infuse the fruit with a subtle, smoked bergamot flavour.

Serves: 4-6 people
Prep time: 15 minutes
Cooking time: 25 minutes

Gluten free (option) , Dairy free (option)

Ingredients

For the fruit

4 sticks rhubarb (approx 230g), washed, leaves and any stringy parts removed

5 ripe apricots (approx 350g), halved and stones taken out

6 tablespoons Earl Grey tea; made from 2 tea bags brewed for 3 minutes in 6 tablespoons of boiling water

4 tablespoons agave syrup or brown sugar

Crumble Topping

4 tablespoons coconut oil or butter

4 tablespoons agave syrup or brown sugar

8 Brazil nuts, chopped small

2 tablespoons milled flax seeds

80g porridge oats (gluten free oats for gluten free option)

90g brown flour (gluten free or buckwheat flour for gluten free option)

1 teaspoon vanilla extract

Method

Preheat the oven to 180°C/gas mark 4 (350°F)

 • Cut the rhubarb into 1.5cm / 3/4 inch pieces. Cut the halved apricots in to small bite sized pieces. Place the fruit in a medium saucepan and stir in the brewed Earl Grey tea and agave or sugar. Simmer gently for 4 to 5 minutes, stirring regularly to allow the fruit to soften slightly.

 • To make the the crumble topping, melt the coconut oil or butter gently in a medium saucepan, combine the dry ingredients and vanilla extract and agave syrup or sugar.

•  Pour the fruit into an ovenproof dish about 24cm wide, and spread evenly with a spoon.

•  Sprinkle the crumble mixture evenly over the fruit base, making sure it is right up to the edges to prevent the fruit bubbling over when cooking.

•  Bake in the oven for 20 minutes, or until the crumble topping is crisp and golden brown.

•  Allow to cool and served with ice cream, coconut yoghurt or cream.