Dishes like crumble are always a great standby as the ingredients are usually found in your pantry or fruit bowl. I love crumble and crumble cake - any fruit, to me, is delicious, and a combination is even better. It's such a great dessert to eat seasonally: with feijoa and apple, then plum in the summer, berries when we have an abundance of them and, while they are still in the shops, the exotic tamarillo with its slightly tart flavour. On its own, tamarillo can be a little overpowering, but combined with apple it's a pure delight. Serve it hot, straight from the oven, with vanilla icecream. The leftovers, eaten cold the next day, are just as delicious.
Fruit
| 6 | Granny Smith apples, peeled and sliced (Main) |
| 4 | Tamarillos, skinned, and sliced (Main) |
| ½ cup | Sugar |
| 1 tsp | Vanilla essence/extract |
| ¼ cup | Water |
Crumble
| 1 cup | Rolled oats |
| 1 cup | Flour |
| ½ tsp | Cinnamon |
| 1 cup | Brown sugar |
| 150 g | Butter, cubed |
| ½ cup | Shredded coconut |
| ½ cup | Hazelnuts, roughly chopped |
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Directions
- Preheat oven to 180C.
- Place tamarillos, apples, sugar, vanilla and water in a pot and bring to a simmer.
- Cook for 8 minutes until the apples have softened slightly but haven't lost their shape.
- Spoon into an ovenproof dish, or individual dishes.
- In a large bowl, place flour, oats, sugar, cinnamon and butter.
- Using your fingers rub the butter until the mixture resembles coarse breadcrumbs. Add the coconut and hazelnuts.
- Spread on top of the fruit, spreading evenly.
- Bake for 30 minutes until golden and crunchy. Serve with whipped cream or ice cream.
