The Topp Twins' mum Jean used to make her fastest crumble in the West for the twins and their brother Bruce when they were kids at Ruawaro School. The children would set off for school with crumble packed into little Agee jars, but often temptation got the better of them and the crumble would be gone by lunchtime.
Ingredients
| 6 | Tamarillos (Main) |
| 4 Tbsp | Sugar |
| 6 | Weet-bix (Main) |
| 1 to serve | Cream |
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Directions
- Remove skins from tamarillos by blanching the fruit in boiling water. When the water has cooled, peel skins off. Slice peeled fruit in half, lengthways.
- Add tamarillos to a pot, along with sugar. Add enough water to cover the fruit and bring to the boil on a medium heat. Watch the pot and once the mixture starts foaming, remove from heat and allow to cool.
- Divide stewed tamarillos between small Agee jars or large tumblers. Immediately before serving, crumble a Weet-Bix on top of each serving and pour cream to taste.
