Apple crumble with frozen tamarillo fool
Apple crumble is such a classic and everyone has a favourite. I like to have plenty of oats in mine; in this version I have precooked them, which takes a little longer but makes a wonderfully dark, crunchy topping. I̢۪ve served the crumble here with tangy tamarillo fool, but you can always go back to the old favourites: custard, ice-cream or cream. Choose any apples, depending on whether you like a soft, fluffy result -Sunrise, Gravenstein or Granny Smith; or firmer apples - Braeburn, Royal Gala or Pink Lady.
Ingredients
Apple crumble
1/4 cup honey
120g cold butter
3/4 cup brown sugar (I use dark brown or muscovado)
1 1/2 cups rolled oats
6 apples, peeled, cored and thinly sliced
juice of 1 lemon
3/4 cup flour
1/2 teaspoon baking powder
1 teaspoon ground ginger or cinnamon
Frozen Tamarillo Fool
6 tamarillos, peeled and coarsely chopped
2 tablespoons orange juice or Stone's Green Ginger Wine
1/2 cup icing sugar
300ml cream
Method
Apple Crumble
Preheat the oven to 180°C. Melt together the honey, 60g of the butter and 1?4 cup brown sugar in a saucepan. Stir in the rolled oats. Spread this mixture on to a lined baking tray.
Bake for 20 minutes until golden,
stirring once.
Meanwhile, toss the apples with the lemon juice and arrange in a 11?2-litre ovenproof dish or 6 individual dishes.
Place the flour in a bowl. Cube the remaining butter then rub into the flour. Stir in the remaining brown sugar, baking powder and ginger or cinnamon then stir in the baked oats.
Frozen Tamarillo Fool
Place the tamarillos in a blender or food processor with the orange juice or green ginger wine and blend to a coarse purée. Place in a bowl and whisk in the icing sugar. Add the cream and whisk to soft peaks. Pour into a container and freeze for 4-6 hours until firm. If you have frozen the fool for a longer period, remove from the freezer for 15 minutes before serving to soften. Makes 1 litre.
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