Julie Le Clerc: Apple, boysenberry and white chocolate crumbles

By Julie Le Clerc

Serves 6

567g can apple slices
2 cups boysenberries (fresh or frozen)
100g butter
1 cup self-raising flour
3/4 cup sugar
1/2 cup rolled oats
1/2 cup desiccated coconut
3/4 cup roughly chopped white chocolate

1. Combine canned apple slices with boysenberries and divide this mixture between 6 large ramekins. Preheat oven to 180C.

2. To make crumble, rub butter into the flour until crumbly. Stir in sugar, oats, coconut and chopped white chocolate. Sprinkle crumble mix over apples and boysenberries.

3. Bake for 10-15 minutes until golden brown. Serve hot, preferably with lashings of cream or yoghurt.

* More of Julie Le Clerc's recipes are available in viva, part of your Herald print edition every Wednesday.

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