April 28th, 2021
I recently enjoyed tasting my way through a large selection of heritage apples grown on a local orchard with over 150 fruit tree varieties. Some dating back to the 1600s with flavour profiles that make modern sweet apples pale in comparison.
I came home with a bag of one of my favourite cooking apples, Merton Russet. Destined for an autumn fruit crumble with an Anzac biscuit-inspired topping. Crumbles are best made with cooking apples that will soften and melt in the heat of the oven. Granny Smith and Braeburn being my choice for the easy to find varieties.
Apple & Feijoa Crumble
- 4-5 cooking apples, about 600g, cores removed and thinly sliced
- 1 cup scooped feijoa flesh
- 1 tsp ground ginger
- 1 tbsp golden syrup or brown sugar
- 1/3 cup 50g flour – can use wheat, spelt or gluten-free flour
- ¼ cup 50g brown sugar
- ¾ cup 60g desiccated coconut
- ¾ cup 90g rolled oats
- ¼ tsp baking soda
- Pinch of salt
- 75 g butter or olive oil
- 1 tbsp golden syrup
- Preheat the oven to 180C.
- Prepare the apples and feijoas and place them into a 20 x 25cm baking dish. Add the ginger and golden syrup and toss to combine. Place in the oven so the fruit begins cooking while you prepare the topping.
- Combine dry ingredients for the crumble topping in a large bowl. Melt together the butter and golden syrup in a small saucepan. Pour this over the dry ingredients and combine. Scatter the crumble evenly over the fruit.
- Bake for 30-35 minutes, until the apples are tender and the topping is golden and fragrant. Serve with runny cream or vanilla ice cream. Leftovers can be stored in the fridge and consumed within 2 days.