Recipe: Rhubarb Crumble

Ingredients:

• 500g rhubarb
• 100g sugar
• 3tbsp pear schnapps
• 140g flour
• 85g butter
• 50g brown sugar
• 50g walnuts

Instructions:

1. Chop the rhubarb and simmer, covered with the sugar and schnapps for twenty minutes over a low heat.

2. Transfer to a baking tray. Mix the flour, butter, brown sugar and nuts with fingers in a bowl. Pour this dough over the rhubarb mix.

3. Bake for 30 minutes on 200℃.

Recipe: Gooseberry Crumble

Ingredients:

• 500g gooseberries, topped and tailed
• 85g caster sugar
• 175g spelt flour
• 75g brown sugar
• 85g butter

Instructions:

1. Mix together the gooseberries and caster sugar. Place in a baking dish with 2tbsp water.

2. Combine the flour, brown sugar and salt until you have a crumbly pastry. 

3. Cover the gooseberries with the crumble and bake for 45 minutes on 180℃ until brown on top.

Recipe: Peanut Butter Bars

Last week I tried this recipe from Cup of Jo.

It's incredibly naughty - there's a jar and a half of peanut butter in there! It did last a whole week of treats and desserts though.

It's really easy. Joshua was good enough to nap in the carrier while I made it and then we left it to set.

It's stable enough to eat as a bar if you eat it straight from the fridge and it's so filling that you can't eat too much at once.

Perfect for this season.