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.
|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|
|¼ cup||Brown sugar|
|¼ cup||Hazelnuts, I used Hazelz (Main)|
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- 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).
- Scoop the flesh from the feijoas and add to the dish, mixing gently to combine the fruits.
- Whizz the flour, baking powder and butter together in a food processor to a fine breadcrumb consistency.
- Add sugar and hazelnuts and whizz briefly to combine.
- 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).
- 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.
- Send significant other to the dairy for a block of vanilla icecream and serve.