Crumbles are best made with cooking apples that will melt in the heat of the oven. Granny smith and braeburn being my pick of the easy-to-find varieties.
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Nicola Galloway
This is an autumn fruit crumble with an Anzac biscuit-inspired topping.
APPLE & FEIJOA CRUMBLE
Preparation time: 20 minutes
Cooking time: 35 minutes
Serves 6
Ingredients
Filling
4-5 cooking apples (about 600g), cores removed and thinly sliced
1 cup scooped feijoa flesh
1 tsp ground ginger
1 tbsp golden syrup or brown sugar
Crumble topping
1/3 cup (50g) flour – can use wheat, spelt or gluten-free flour
¼ cup (50g) brown sugar
¾ cup (60g) desiccated coconut
¾ cup (90g) rolled oats
¼ tsp baking soda
Pinch of salt
75g butter or olive oil
1 tbsp golden syrup
Nicola Galloway
Crumbles are best made with cooking apples that will melt in the heat of the oven.
Method
Preheat the oven to 180C.
Prepare the apples and feijoas and place into a 20 x 25cm baking dish. Add the ginger and golden syrup and toss to combine. Place in the oven so the fruit begins cooking while you prepare the topping.
Combine dry ingredients for the crumble topping in a large bowl. Melt together the butter and golden syrup in a small saucepan. Pour this over the dry ingredients and combine. Scatter the crumble evenly over the fruit.
Bake for 30-35 minutes, until the apples are tender and the topping is golden and fragrant. Serve with runny cream or vanilla icecream. Leftovers can be stored in the fridge and consumed within 2 days.
Nicola Galloway is a recipe writer and cooking tutor, and author of Homegrown Kitchen cookbook.
homegrown-kitchen.co.nz
