Canned fruit crisp

Name: Canned fruit crisp
Yield: 4
Ingredients: ⅓ cup Walnuts (Main); ⅓ cup Rolled oats (Main); ⅓ cup Self raising flour; ⅓ cup Desiccated coconut (Main); ¼ cup Caster sugar; 1 sprinkle Mixed spice, or ground mace, amount according to taste; 70 g Butter, chilled, cut into cubes; 4 cans Mixed fruit, we've used apricots, peaches, guavas and blackberries, syrup reserved (Main); 1 Lemon, zest and juice

for 4 people

Tam West

Warren Elwin

Food writer

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When fresh produce is in short supply for winter desserts, Warren Elwin takes on a can-do attitude. Vary the canned fruits here to suit what you have at hand.

Ingredients

⅓ cup	Walnuts (Main)
⅓ cup	Rolled oats (Main)
⅓ cup	Self raising flour
⅓ cup	Desiccated coconut (Main)
¼ cup	Caster sugar
1 sprinkle	Mixed spice, or ground mace, amount according to taste
70 g	Butter, chilled, cut into cubes
4 cans	Mixed fruit, we've used apricots, peaches, guavas and blackberries, syrup reserved (Main)
1	Lemon, zest and juice

Directions

Preheat oven to 180C. Blitz walnuts and oats. Add self-raising flour and coconut, caster sugar and a little mixed spice or ground mace and mix well. Rub in chilled butter to form fine crumbs.
Mix some drained canned fruits together (we used apricots, peaches, guavas and blackberries), including a little of the syrup, with the lemon zest and juice. Spoon into individual baking dishes, top with the crumble, and bake until golden and crisp. Serve with icecream.