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Summer Crumble with Cinnamon and Cardamom Essential Oils

A crumble is one of those classic comfort food recipes. It is tasty, simple and even easier to make. Luxurious berries and flavourful rhubarb are in season, so it’s the perfect time to celebrate these delicious fruits with a sumptuous crumble, infused with spice essential oils. Oh, and as everyone knows, a crumble is never complete without a scoop of ice cream on top! 

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Summer Crumble with Cinnamon and Cardamom Essential Oils

Servings:6

Prep Time:15 minutes

Cook Time:35-40 minutes

Difficulty:Easy

Ingredients:

Ingredients for the Crumble Filling: 

6 stalks of rhubarb, cut into slices (about 2 cm in thickness)
250g of mixed berries (strawberries, blueberries and raspberries) 
Zest of one orange 
30 grams of coconut sugar  
Juice of half an orange 
1 teaspoon of corn-starch
1 drop of Cardamom essential oil

Ingredients for the Topping:

165g plain flour
50g soft brown sugar
150g rolled oats
125g cold butter
1 drop of Cinnamon Bark essential oil 
1/8 teaspoon nutmeg 

Instructions:

  1. Preheat oven to 180°C.
  2. Place the rhubarb and berries in a bowl. Add the orange zest and sugar. 
  3. In a separate small bowl, add the juice of half an orange and the corn-starch together. Combine and dissolve until the mixture is lump free. Add a drop of cardamom essential oil. 
  4. Add the mixture in the smaller bowl into the fruit mixture and gently mix. Be sure to thoroughly combine everything so that the fruit is evenly coated.   
  5. Put the oats, butter, sugar, Cinnamon Bark essential oil, nutmeg and flour in a food processor and pulse until the mixture starts to come together. You can also do this manually. 
  6. Lay the fruit in a deep pie dish. Spread the crumble in an even layer over the fruit and bake in the oven for 35–40 minutes, until the rhubarb is tender and the crumble has a golden crust. 
  7. Serve with cream, custard or ice cream.

Tips:

If the flavour of dark brown sugar is too intense, you can use light brown sugar or coconut sugar. 

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