Frances made this really delicious fruit crumble for dessert. She cut back the sugar and gave the fruit a lovely flavour with the addition of fresh ginger and cinnamon sticks.
For the fruit:
4 pears, peeled, cored and roughly cut into pieces
Approx 1kg rhubarb, cut into short pieces
Rind and juice of a lemon
2 cms piece of fresh ginger, peeled and grated
100g coconut sugar
For the crumble topping:
300g butter, cut into small cubes
300g spelt flour
1½ tsp ground ginger
1½ tsp ground cinnamon
250g whole oats
Stew the fruit in a pot till soft.
Heat the oven to 180°C. Rub the crumble ingredients together with your hands or in a mixer until well mixed.
Place the stewed fruit in a oven dish and cover with the crumble topping. Bake for 20-30 minutes or until the crumble is nicely browned. Rest for 5 minutes. Serve warm with plain yoghurt or ice cream.