Berry and Apple Coconut Crumble
Photography Sarah Tuck.
A super tasty winter pudding with a crunchy, nutty topping.
Serves: 6–8
INGREDIENTS
Crumble
½ cup rolled oats
½ cup plain flour
½ cup desiccated coconut
⅓ cup packed brown sugar
1 teaspoon ground ginger
½ teaspoon mixed spice
3 tablespoons sliced almonds
100 grams butter, melted
Fruit
6 braeburn apples, peeled, cored and sliced into 1cm wedges
3 tablespoons brown sugar
2 tablespoons plain flour
¼ teaspoon each ground cinnamon and nutmeg
2 cups frozen berries (I used blackberries)
METHOD
Preheat the oven to 160°C fan bake.
Crumble: Combine all the dry ingredients in a bowl. Pour over the butter and mix together with your fingers to form different-sized clumps of crumbs. Place in the fridge until ready to cook.
Fruit: Put the apples, sugar, flour and spices in a large ovenproof baking dish and combine well, then stir in the berries.
To cook: Spoon the topping over the fruit and bake for about 30 minutes or until the top is golden and the apples are just tender. Serve hot or warm with ice-cream, cream or custard.
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Issue 128
This winter issue of dish is about comfort and connection. Celebrating the best of New Zealand and Australian produce, it brings together recipes from some of our most-loved chefs, including Moroccan Chicken Soup, Mint-glazed Roasted Leg of Lamb, Slow Cooker Braised Red Wine and Miso White Chocolate Cheesecake. Find plenty to carry you through the colder months, from flaky sausage rolls and mushroom pie, to soul-soothing pasta, nostalgic baking, weekend market inspiration and dinner party menus. There’s a spotlight on the Outstanding Food Producer Awards, recipes from Caroline Griffiths’ Midnight Spaghetti, and a deep dive into the difference between Kiwi syrah and Aussie shiraz.