Late Summer Crumble
Photography by Josh Griggs.
With just-cooked fruit and a crunchy layer of oaty crumble, this is best served with lashings of vanilla bean ice cream. Ring the changes with the berries of your choice.
Serves: 4-6
INGREDIENTS
100 grams butter
1 tablespoon golden syrup
2/3 cup oats
2/3 cup desiccated coconut
2/3 cup plain flour
½ cup brown sugar
6 ripe nectarines, quartered
1 cup raspberries
1 cup blueberries
1 cup blackberries
2 tablespoons caster sugar
EQUIPMENT: 24cm baking dish.
METHOD
Preheat the oven to 160°C fan bake.
Melt the butter and golden syrup together in a microwave-safe bowl. Put the oats, coconut, flour and brown sugar in a food processor. Add the butter mixture and pulse to combine.
Put the fruit into the baking dish and sprinkle over the caster sugar. Squish the crumble mixture into clumps and sprinkle on top of the fruit. Bake for 30 minutes, or until golden.
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Issue 115 is packed with inspiration for all kinds of cosy meals – whether you’re dining alone, as two or with a few. We start with our Plating Game interview with Jesse Mulligan which inspired a medley of curries and sides then move on to a round up of easy one-pan chicken dishes, a variety of pasta bakes and meatballs, and using one simple yet delicious tart base we whip up five fab filling options. Sarah’s wintry faves include a moreish chorizo (not) carbonara, lamb and spinach filo pie and we finish off with sweet treats and decadent puds. We love seeing what you create, don’t forget to share your dish dishes with our Facebook community. When it comes to winter cooking, make it SIMPLY YUM!