Berry and Apple Coconut Crumble
Photography by 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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latest issue:
Issue #98
We might be in the depths of winter, but the latest issue of dish will inspire you with delicious recipes to brighten even the most grim of days. We start with a selection of classic French bistro dishes – think beef bourguignon and creamy potatoes – before turning to sumptuous soups. Next, it’s all about warming curries and bowlfuls of noodles and dumplings, perfect for those chilly nights. In the mood for something sweet? Check out our delectable chocolate and caramel treats, or turn to our Food Fast section, full of desserts quick enough to make on a weeknight.