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Blueberry & Apple Brazil Nut Crumble

—

29 January 2019 BY Julie Biuso
SERVES: 6

Blueberry Apple Brazil nut crumble

As blueberries cook they form the most glorious deep-coloured juice. Don't forget to add a few grates of lemon – it always gives them a lift.

Ingredients
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150g (5 oz) standard flour 120g (4 oz) butter, cut into small pieces 4 Tbsp brown or coconut sugar ½ cup roughly chopped Brazil nuts ½ cup coconut chips Grated zest 1 lemon 3 Granny Smith apples 1 Tbsp lemon juice 2 cups frozen or fresh blueberries Plain yoghurt, lightly whipped cream or vanilla ice cream for serving

Method
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1 Sift the flour into a bowl and add the butter. Rub butter in with your fingertips, or use a pastry blender, until well amalgamated, then mix in 3 tablespoons of the sugar, Brazil nuts, coconut chips and lemon zest.

Blueberry Apple Brazil nut crumble

2 Peel, halve, core and thinly slice the apples. Toss them in a bowl with the lemon juice, then add remaining tablespoon of sugar and blueberries.

Blueberry Apple Brazil nut crumble

3 Pile the fruit into deep ramekins or into a china pie dish, then push it down with the hand to compact it. Spoon crumble over the top, ensuring all the fruit is covered. Gently pat it in place (don’t push hard or you will compact it). Put ramekins or pie dish on a baking sheet (tray) to catch any overflow of juices.

 

Blueberry Apple Brazil nut crumble4 Bake the crumbles in an oven preheated to 180°C (350°F) for about 30-40 minutes, draping the top loosely with tin foil once they are nicely browned. Serve hottish or at room temperature.

Blueberry Apple Brazil nut crumble

Blueberry Apple Brazil nut crumble

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Comments

  1. Anne Stanimiroff says

    September 4, 2016 at 9:20 pm

    made the crumble last night for Father Day and yes it was YUmMy!!! loved the brazil nuts-Its so true the way to a mans heart is through his stomach. In this case he insisted on custard as well. I preferred cream.

    Reply
    • Julie Biuso says

      September 5, 2016 at 12:00 am

      Lovely to hear that Anne. My fave accompaniment is plain yoghurt – I like the sharpness set against the sweetness. But, those Brazils! I don’t know why I hadn’t thought to include them in crumble up until now.

      Reply

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Shared Kitchen is an ongoing collaboration between longtime New Zealand food personality Julie Biuso and upstart food blogger Ilaria Biuso.

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