Autumn fruit crumble

Tam West

We had a fruit bowl full of gorgeous autumn fruits that gave us the urge for a crumble last week. It was a Wednesday night so it was chop-and-go (no time for the gentle poaching, vanilla and citrus infusion that usually goes on) but it turned out a treat. For the crumble, I decided to use brown sugar and added some fresh New Zealand hazelnuts to create a real celebration of autumn.

Ingredients

3	Pears, we used Taylor's Gold (Main)
2	Apples, Granny Smith or Bramleys (Main)
1 bowl	Feijoa, as many as you can fit in the dish (Main)
1 cup	Wholemeal flour
1 tsp	Baking powder
75 g	Butter
¼ cup	Brown sugar
¼ cup	Hazelnuts, I used Hazelz (Main)

Directions

1. Peel the apples and pears and slice them fairly finely into a small, deep baking dish (I use one that is about 24cm x 15 and make it using individual dishes also).
2. Scoop the flesh from the feijoas and add to the dish, mixing gently to combine the fruits.
3. Whizz the flour, baking powder and butter together in a food processor to a fine breadcrumb consistency.
4. Add sugar and hazelnuts and whizz briefly to combine.
5. Top fruit with the crumble mixture, scrunching some of it up in your hands as you place it on (this creates bigger lumps of crumble ... yum).
6. Bake in a 160C oven for about 40-45 minutes until you can see the fruit has cooked down a little and is bubbling and the topping is golden.
7. Send significant other to the dairy for a block of vanilla icecream and serve.