Berry and Apple Coconut Crumble
Photography by Sarah Tuck.
A super tasty winter pudding with a crunchy, nutty topping.
Serves: 6–8
INGREDIENTS
Crumble
½ cup rolled oats
½ cup plain flour
½ cup desiccated coconut
⅓ cup packed brown sugar
1 teaspoon ground ginger
½ teaspoon mixed spice
3 tablespoons sliced almonds
100 grams butter, melted
Fruit
6 braeburn apples, peeled, cored and sliced into 1cm wedges
3 tablespoons brown sugar
2 tablespoons plain flour
¼ teaspoon each ground cinnamon and nutmeg
2 cups frozen berries (I used blackberries)
METHOD
Preheat the oven to 160°C fan bake.
Crumble: Combine all the dry ingredients in a bowl. Pour over the butter and mix together with your fingers to form different-sized clumps of crumbs. Place in the fridge until ready to cook.
Fruit: Put the apples, sugar, flour and spices in a large ovenproof baking dish and combine well, then stir in the berries.
To cook: Spoon the topping over the fruit and bake for about 30 minutes or until the top is golden and the apples are just tender. Serve hot or warm with ice-cream, cream or custard.
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Issue #114
Autumn has arrived, and with it, the latest issue of dish, jam-packed with recipes that will have you fizzing to get in the kitchen! With a long Easter lunch featuring perfectly pink, blushing roast leg of lamb and wildly decadent baked mashed potatoes with caramelised onions, to simply scrumptious chocolate treats and sensational seasonal baking this issue has you covered - we reckon the Hot Cross Buns are our best yet! Salads make way for soothing soups, pies, puddings and our cover star beef cheek ragù with spaghetti – a must-make dinner for family and friends. With over 60 recipes in our latest issue there’s plenty of inspiration to keep you busy – and well-fed! Don’t forget to share your dish dishes with our Facebook community.