Four Fruit Crumble
Introduction
Serves: 6
Ingredients
120g (4 oz) butter, cut into small pieces
5 tablespoons soft brown sugar
2 Tbsp ground almonds
Finely grated zest of 1 lemon
1 Tbsp lemon juice
Butter for greasing
6 large feijoas
½ cup tangy dried apricots
1 cup boiling water
2 cooking apples (granny smith or ballarat)
1 banana
Method
1 Preheat oven to 180°C (350°F). Soak apricots in boiling water for 1 hour, then drain and chop. Lightly butter a 20cm (8”) round, shallow ovenproof dish.
2 Sift the flour into a bowl and add the butter. Rub in with the fingertips (or use a pastry blender) until well amalgamated, then mix in three tablespoons of the sugar, the almonds and lemon zest.
3 Peel, halve, core and thinly slice the apples. Toss them in a bowl with the lemon juice add remaining sugar. Halve the feijoas and scoop out the flesh. Put in the dish with the prepared apricots, apple and sliced banana. Spoon the topping over the fruit, patting it down gently with the spoon to ensure all the fruit is covered.
4 Bake for about 35 minutes, or until lightly browned on top and you can see the fruit juices bubbling through the crumble topping. (It pays to put the crumble on a baking sheet in the oven to catch any spills.)
Recipe Notes
If all the crumble doesn’t get consumed in one sitting, there’s a treat in store for breakfast. Serving left-over crumble for breakfast might be considered decadent, but it’s worth every calorie. And there’s plenty of goodness in the ground almonds and fruit content, so you don’t need to do penance after this pudding.
The soaking water from the apricots can be used in baking, cooking, porridge or smoothies.