• Please Remember: Members are only permitted to share their own experiences. Members are not qualified to give medical advice. Additionally, everyone manages their health differently. Please be respectful of other people's opinions about their own diabetes management.
  • We seem to be having technical difficulties with new user accounts. If you are trying to register please check your Spam or Junk folder for your confirmation email. If you still haven't received a confirmation email, please reach out to our support inbox: support.forum@diabetes.org.uk

Apple & Rhubarb Crumble

Status
This thread is now closed. Please contact Anna DUK, Ieva DUK or everydayupsanddowns if you would like it re-opened.
W

Willerby12

Member
Relationship to Diabetes
Type 2
Yesterday I had a fabulous apple & rhubarb crumble. I stewed the fruit together, so that the apple sweetness would aid the bitter rhubard & added a teaspoon of 'Billingtons' unrefined sugar. I made the crumble with flour, butter & some Alpen (I know - weird - but I was out of Porridge Oats!!) & I put in a table spoon of the 'Billingtons'. Put the fruit in a big bowl & sprinkled the crumble on the top, pressing down firm with back of a spoon & making sure no raisens were poking out (they would burn too easy), then made a bit of rough crumbs on the top with a fork, baked in the oven for 30 mins & then it was ready to eat. This bowl fed 6 of us & was delicious. I've lost the need for ultra-sweet now & when you think that it was divided up between 6, I don't think it was over-doing the sugar!! Served with some ordinary single cream. Plus - don't you think this counts as 2 of my five a day??!!! I know, naughty, but nice. I don't do it too often & always try to exercise in some way afterwards!! Hoovering or walking the dog of course!! Anyway, it's not for everyone. But for a wee treat it's nice. 🙂
 
And the carb count was ? Or just the weights of the various ingredients so someone else can calculate it?

I know I could make it myself first and work it out as I went along, but if it isn't reasonable carbs per portion, I just don't try it in the first place.
 
I have a great recipe for Strawberry and Rhubarb crumble that I have worke out the carbs for Trophy:D

I will post it tomorrow if I can find it.

Willerby if you PM me your receipe I will work out the carbs if you like. Thanks for posting it - I have used Alpen before as a topping - the low sugar one obviously - ordinary Alpen is way too sweet.

I have also made Apple Crumble with no sugar at all - just throw in a handful of sultanas. I will see if can find that too.
 
trophywench said:
And the carb count was ? Or just the weights of the various ingredients so someone else can calculate it?

I know I could make it myself first and work it out as I went along, but if it isn't reasonable carbs per portion, I just don't try it in the first place.
Click to expand...

So sorry I didnt get back to you sooner - been very busy at work & have only just come back to diabetessupport today! Anyway, the recipe is as follows:

Ingredients: (well ? what I cobbled together!)

6 stalks of rhubarb (Sainsburys had some in at the time I made it)
2 very big Pink Lady Apples
100g Flora Buttery
100g Plain wholemeal flour
50g Alpen Light
1 teaspoon & 1 level tablespoon Billingtons unrefined sugar
A nice deep oven dish

Method:

Trim & clean rhubarb & chop into 1-2? cubes, peel apples, core & chop into chunky slices, chuck this in a pan with enough water to cover the fruit & sprinkle over the teaspoon of sugar, bring to boil then simmer until fruit is soft, drain then put fruit into your baking dish.

Crumble: Make bread crumbs with the flour & butter, then stir through the Alpen & the tablespoon of sugar so that it is all mixed well. Put three quarters of the topping on top of the fruit & press down with back of a big metal spoon, make sure any currents are removed from the balance & press them in (unless you like them a bit well done, which my husbands uncle does ? the blacker the better for him!!), then loosely sprinkle the remaining crumble on the top.

Now it gets tricky ? I have a halogen oven & I baked it for 15 mins covered with tin-foil & then 10 mins uncovered at around 200 (using metal extension ring - which will mean nothing unless you have a halogen oven - sorry!!). I think if I were doing it in a conventional oven I would put it in around Gas 4 to 5 for 25 to 30 mins, uncovered.

I hope that this doesn?t work out to be really bad for us!! Small portions is best!! I?d love to know what the carbs etc are ? please let me know & if you make it ? let me know how you got on.
 
Thank you Willerby - and as promised I have worked out the carbs:D

Rhubarb (2.5 per stick) 15 carbs
Apples (30 each) 60 carbs
Flora not worth counting (about half a carb)
Flour 60 carbs
Alpen 30 carbs
Sugar 5 carbs plus 15 carbs
Total 185 carbs

If you make it stretch to 6 portions that's 30 carbs a portion.

Personally I'd experiment and leave out all or some of the added sugar - but that would only save 20 carbs - not much per portion so would have to see what difference it makes to taste.

A type 2 might 'get away' with this one - sounds tasty enough to make it worth a try I would think. If I did it for us I would make it with plain oats (K doesn't like muesli - it's the nuts🙄)

Thanks for recipe 🙂
 
Wonder if you could substitute ground almonds for the flour, at least say half of it or something? Hve never thought to try a cruble ith GA. Might just try that anyway.

Leave it with me ......
 
Ooo Good idea TW - and I could get away with that with K as it's not the taste of nuts she doesn't like its the crunchy-ness (is that a word?:confused:)

Bet that would be nice with an Apple crumble - I can't find my recipe as haven't made it for a while - time to send out search party I think🙄
 
Status
This thread is now closed. Please contact Anna DUK, Ieva DUK or everydayupsanddowns if you would like it re-opened.
Back
Top