First off, exams are over, amazing!Secondly I am back in Devon and enjoying the sunshine. So I have started decorating my room and baking again. I am hopefully going to get back into the swing of fun stuff and blogging!
Yesterday I had day off, so I spent the day with my family getting stuff for my bedroom and then we went down to the beach and enjoyed the beautiful weather and the seaside, Devon is one of my favourite places in all of the world. I think back to Australia and America in 2011 and seeing the beaches and the water and being totally amazed by their beauty, but I still no matter how many times I go to the same beach in Devon and it still takes my breath away.
With all of the summer air I just wanted to bake a summery dessert. I settled on my own recipe for
Summer Fruits Teacup Crumble.
Ingredients
Filling
300g Rhubarb
100g Strawberries
2 Nectarines
2tbsp Caster Sugar
1/2 tsp Vanilla bean paste
Crumble topping
100g Plain Flour
50g Butter
50g Caster Sugar
Handful of oats
Preheat oven to 180c
Step one:
Wash and chop the rhubarb, and put into the saucepan with the caster sugar on top, put on to a medium heat and let the rhubarb and sugar wilt down until boiling and all the rhubarb is soft.
Step two:
Whilst the rhubarb is cooking chop the strawberries into quarters and peel the nectarines and chop into small pieces.
Step three:
Take the rhubarb off the heat and stir in the vanilla bean paste.
Step four:
Rub the butter and flour between fingertips to create breadcrumb like texture, then add in the caster sugar and oats.
Step five:
Place heatproof teacups or ramekins onto a baking tray. Fill each cup with an equal amount of strawberries and nectarines, then add the rhubarb on top and mix so even distribution of the rhubarb. Sprinkle the crumble on the top of the fruit creating an even layer.
Step six:
Bake in the over for 20 minutes until the top is golden brown. Leave too cool slightly before serving.
I served mine with ice-cream to add summeriness!
Lets all laugh and enjoy summer desserts.
