Hi, I’m Daneyl and I used to go to Band Camp. Not the ‘American Pie’ band camp, but real band camp. The kind where there was music around every corner and we got a whole week off school.
I played the trumpet in our massive Concert Band, Brass Band and sang in the Choir. I was in all of the musical things I could get my hands on, I just loved it. But my favourite part of camp wasn’t just the music, it was the food.
We used to stay at the same place every year, out at Crystal Creek near Townsville. There were sleeping bunks and a communal hall and the older grades would take turns helping out in the kitchen. After dinner there would be some kind of dessert and my favourite hands down was always the Apple Crumble with warm Custard. Its comfort food to the max for me. Sweet and creamy with texture from the crumble
We recently moved into our own beautiful old Queenslander style home and while its gloriously ours, it’s freezing. There are many nights where I’m searching for something to warm me after dinner and this is a staple. Serve fresh from the oven with homemade custard or if you prefer, a little whipped cream.
Serves 2 -3 | Double quantity for more
Pear and Rhubarb Crumble
Ingredients:
- 3 Sticks of Rhubarb, cut into inch lengths
- 4 Small Peaches/Apples/Your favourite fruit, stoned and diced
- 1 Pear, quartered and deseeded
- 3 Strips of Lemon Rind
- • 1/2 Tbs Coconut/Brown Sugar
Topping Ingredients
- 150g Oats/Quinoa Flakes
- 25g Pecans, chopped
- 1/2 tsp Ground Cardamom
- Pinch of Salt
- 4 Tbs Melted Coconut Oil/Butter
Method:
1. Pre-heat your oven to 180C. Using a oven proof dish, mix your fruit with the lemon and sugar until combined.
2. In a bowl mix together the crumble topping ingredients. Top the fruit with the topping and then bake for around 20 minutes or till the top is golden and the fruit is soft.
3. Serve warm with a dollop of homemade custard, cream or yoghurt.
Recipe from my ebook Delicious Nutritious Everyday Meals, which you can purchase here:
[ebook_store_buy ebook_id=”1017″]
