Fruit Crumbly Umbly

As promised, there was dessert at Jarratt & Evies. What's more, I made it.

Yes, you heard right. I made dessert. If you'll remember from my last post, Dessert Chef was feeling under the weather, but since we had already said we would bring dessert, my hand was all but forced.

I know I've already posted a crumble recipe this year, but most of that was shot by torchlight, and it was all about living off the land and wotnot. This is exciting because, as I might have already mentioned, I made dessert.

Did I mention that I made this dessert myself? Well, I did.
So I mixed up some stewed rhubarb, blackberries and apple,
made up a crumble from butter, flour and sugar, and took it all with me to assemble and cook after dinner. If you're not going to cook them straight away and you don't keep the two separate, you see, the flour goes soggy and then you have more of a stewed fruit mush than a crumble.
So the crumble goes over the fruit, like so, and it goes in the oven for about 20 minutes at 180c, maybe with a little bit of a grill/broil at the end.
So there you have it. If even a pudding-lummox like me can do it, it must be pretty easy.

(For the record, before you start pointing out continuity errors, the picture above is the little one I cooked at home for Dessert Chef and the little guy. I might have gone out and left them at home to be sick together, but at least I was good enough to make dessert before I went).
Jarratt's oven was a teensy bit more powerful than ours. But I have a good nose, so disaster was averted. Certainly nothing that ice cream couldn't save.
I had a little bit of leftover crumble, so the next day I stewed up some overripe pears we had sitting in the fruit bowl and made a pear crumble.

Two desserts in one weekend! That's like two eclipses in one year!