Apple and pear crumble

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Apple and pear crumble

By Australian Custard Apples.

Serves: 6-8

Ingredients

For the filling

  • 2 medium custard apples
  • 4 ripe pears, peeled, cored & thinly sliced (800g)
  • 2 tsp ground ginger
  • 4 tsp sea salt
  • 1 tbsp rapadura or coconut sugar (15g)
  • 2 tsp lemon juice

For the crumble topping

  • 1 1/2 cups rolled oats
  • 2 cup wholemeal, spelt, or gluten free flour (70g)
  • 4 cup slivered almonds (35g)
  • 4 cup maple syrup (60ml)
  • 4 cup olive oil (60ml), plus extra for baking dish
  • Pinch sea salt

Method

  1. Preheat oven to 180°C. Lightly brush a standard (22 cm) pie dish with a bit of olive oil.
  2. Scoop custard apple from the skin and remove seeds. Discard seeds and skin. Combine custard apple flesh and sliced pears in a large bowl.
  3. Sprinkle fruit with the ginger, salt, sugar and lemon juice, and toss gently to combine. Tip into the prepared pie plate.
  4. In a medium bowl, combine all crumble topping ingredients and stir until oats are evenly coated. Sprinkle crumble over fruit.
  5. Place the baking dish on a tray to catch any drips and bake crumble for 30 minutes, until fruit is bubbling and topping is golden. Serve warm or at room temperature with a scoop of yoghurt or ice cream.
Ken Loftus: The Sunlight Centre
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