Over my years as a London based foodie, I have developed an addiction to pies, crumbles, cobblers and anything with a crust outside and stewed fruit inside… The simple mention of this sends a tremor along my spine: Fruit and crust, a very sexy combination indeed. I still do love tarts and tartines, but I think I slightly favour a crust ON TOP rather than UNDER.
Each season offers its own enticing variations and Autumn is a season for : rhubarb, sharp apples and black currants. All three are quite acidic so in this version, I have put a little more sugar than usual to counter balance the tartness of the fruit but you can make it less sweet if you wish.
- 1 stalk of rhubarb
- Bramley or other cooking apples, 2
- Handful of frozen blackcurrant
- Cornflour, 1 Tbsp
- For the Gluten Free crust:
- Ground almond, 100g
- Chesnut flour or rice flour, 50g
- Butter, 100g
- sugar, 100g
Cut up all the fruit, mix it with the frozen berries and the cornflour – the object of the cornflour is to soak up the juice of the rhubarb to avoid a very wet pie!
Mix the flour, sugar and butter with the tip of your fingers until you have a sand-like texture. Lay the fruit in a pie dish or gratin dish. I have used frozen blackcurrants here, but you can opt for blackberries instead. They have a more subtle flavour but work deliciously toward a very British taste.
Top the fruit with the flour mix, trying to cover all of the fruit but do not worry if the lumps do not hide it perfectly. Just try and shake your sandy mix everywhere.
Put in a hot oven for 45min at 180º C.
Eat warm with some clotted cream or yogurt. If you are in France, it goes also well with a nice Faisselle or full fat fromage frais. This is the ultimate in homely, comforting puddings and with this GF version you won’t be leaving anybody out!