This simple crumble recipe is frugal to make (if you buy the fruit in season), yet tastes good enough to share with guests. We ate it a lot this winter because pear and apple were so cheap - around $1 per kilo - compared with vegetables which were so expensive - $3 for a broccoli.
I was reassured a while back when I read in Raise Healthy Eaters that children can get all the nutrients they need from fruit, so it's OK if they don't eat lots of vegetables. Fruit is just so much easier and more appealing for Lily to eat than vegetables. And she loves this recipe for "cumble". We often have it for dessert, and then again for breakfast.
Pear is one of those fruits I always thinks tastes better cooked, and it brings a nice twist to the standard apple crumble. If apple is all you've got though, it will work just fine with this recipe.
- 4 medium cooking apples, peeled and diced
- 4 medium pears, peeled and diced
- 1T honey
- 25g butter
- 1t water
- 1t cinnamon
- 1/2c plain/all-purpose flour
- 1/2c rolled oats, finest cut available
- 1/4c dessicated coconut
- 1/4c raw sugar
- 2t cinnamon
- 60g butter, melted
1. Preheat oven to 180°C / 350°F.
2. Melt butter in a saucepan on a medium heat and add diced fruit, honey, water and cinnamon.
3. Simmer for around ten minutes, until the fruit has softened.
4. While fruit is stewing, prepare the crumble topping by combining all the topping ingredients in a bowl.
5. Pour cooked fruit into a 30cm x 20cm oven dish. (If it's looking too liquidy, add 1T cornflour mixed to a paste with a little cold water.)
6. Cover stewed fruit with the crumble topping.
7. Bake at 180°C / 350°F for 35 minutes, or until crumble topping is golden and crispy.
8. Serve with whipped cream or vanilla ice-cream.