Katie QuinnComment

Rhubarb, peach + raspberry blueberry muffin pie with vanilla almond crumble

Katie QuinnComment
Rhubarb, peach + raspberry blueberry muffin pie with vanilla almond crumble
WKA_RHUBARB-PEACH-MUFFIN-PIE_P.jpg

INGREDIENTS /

1/2 cup slivered almonds
3 tbsp caster sugar
1 large or 2 small bakery-bought blueberry muffin, crumbled into small pieces
2 ripe yellow peaches, stone removed + flesh cubed
Handful fresh blueberries
1 cup raspberries (use fresh if you can but frozen is fine)
5-6 stalks fresh rhubarb
3/4 cup plain flour, sifted
1/2 cup light brown sugar
1/2 cup chilled butter, cubed

METHOD /

Preheat oven to 180˚C (350˚F).

Place slivered almonds on a baking tray, sprinkle with 1 tablespoon of caster sugar and roast in the oven for 15-20 minutes or until lightly golden and caramelised, remove and place half the almonds (setting the remaining half aside) in a food processor and grind down to a fine/sandy texture.

Add sifted flour into a mixing bowl, using your hands rub in chilled butter until mixture resembles fine breadcrumbs then stir in the sugar and ground almonds.

Place rhubarb into a bowl and coat with remaining 2 tablespoons of caster sugar, turn out into a baking dish, top with the cubed peaches and raspberries then scatter the crumbled muffin on top followed by a handful or two of crumble mix (depending on personal pref.) finally sprinkle top with the blueberries and remaining roasted slivered almonds.

Bake for 40 minutes or until top if golden brown and fruit in the bottom cooked (use a skewer to test).

Serve warm with vanilla cream.