Well, well well, it is getting colder, so what do we do to make things a little cozier here in Denmark? We create hygge. Simple hygge is literally staying indoors, with a good book, film, something hot to drink, loads of candles, and of course something warming, something baked.
We have also added cooking/baking to our weekendplan, and today we decided to make the ever-popular Rhubarb and raspberry crumble. Since the last time we made the recipe, Paul has been discovered to be gluten intolerant so this one is a glutenfree version – and SOO incredibly tasty.
You will need the following ingredients:
For the fruit compote:
500 g rhubarbs – fresh or frozen.
500 g raspberries – fresh or frozen
1 dl sugar
1/4 dl water
For the crumble:
200 g GLUTENFREE oats
50 g coconut flour
200 g organic butter
150 g brown sugar
1 tbsp cinnamon
What you’ll need to do:
To make to fruit compote:
- Clean and rinse your fruit thoroughly.
- Pop in a medium saucepan on medium heat – make sure it doesn’t burn as it will spoil the taste.
- Add the sugar (bit by bit – to taste) and stir.
- Slowly bring to the boil, and stir until a liquid mix.
- If you like a ‘drier’ version of the cake, drain the excess liquid in a separate container (this is lovely on ice cream or in smoothies)
- Pop the compote in a pie-tray.
- Turn on the oven 190 degrees Celsius.
To make the crumble topping.
- Cut the butter into cubes. It has to be soft-ish.
- Work the sugar and the oats into the butter – crumble it into if you like.
- Add the coconut flour bit by bit. The texture of the dough should be dry – a bit like breadcrumbs.
- Lay the crumble mixture on top of the fruit.
- Pop the crumble into the oven and bake for 30 minutes or until crispy and golden brown.
- The fruit might seep through.
- EAT it and LOVE it.
We like to serve the crumble hot, with a generous serving of ice-cream. This time we skipped lunch and ate this instead. Delicious – literally my favourite dessert.