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Winter crumble
Winter crumble

Ingredients

  • Crumble
  • 75g plain flour
  • 120g butter, cubed
  • ½ tsp ground cinnamon
  • 100g toasted, skinned and roughly chopped hazelnuts
  • 100g rolled oats
  • 3 Tbsp soft brown sugar
  • Fruit
  • 8 ripe but firm tamarillos
  • 3 large Granny Smith apples
  • 5 Tbsp soft brown sugar
  • Finely grated zest 1 lemon

Winter crumble

Julie Biuso
  • Serving size: Serves 6
  • Cooking time: Less than 60 minutes
Method

Preheat oven to 180°C.

To make the crumble, blend flour and butter in a food processor until it resembles breadcrumbs. Transfer to a clean bowl. (Alternatively, rub butter into flour using 2 knives or a pastry blender.) Mix with cinnamon, hazelnuts, rolled oats and brown sugar.

Plunge tamarillos into a pan of boiling water, count to 30, then transfer them to a bowl of cold water with a slotted spoon. Peel and slice thickly (if the peel won’t come off easily, return tamarillos to hot water for a few seconds longer).

Peel, quarter and core apples, then slice finely. Put in a bowl with tamarillos and add the brown sugar and lemon zest. Divide fruit between 6 buttered ovenproof ramekins or dessert dishes. Spoon crumble on top, mounding it nice and high as the fruit will sink as it cooks. Put the dessert dishes on a baking tray to catch spillages.

Bake crumbles for about 30 minutes, or until juices are bubbling through and crumble topping is golden.

From Taste magazine, August 2010.

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