Friday, August 3, 2012

Crumble Goodness- Tuesday's in the Kitchen

This is a crumble in reverse. That’s to say there’s a layer of fruit on top with lots of crumble underneath. And for those of us who think that a crumble’s golden, crunchy topping is the best bit… then you won't be disappointed.
The crunchy golden topping is what I enjoy the most during winter with warmed custard especially while sitting on the couch watching telly late at night.
Truly, this is a great crumble to make with your little people as it can handle lots of handling and as long as you get the quantities right, it will always end up tasting beautiful. You will love it in warm little slices served with some pouring cream or vanilla custard with a pot of T2 tea. I'm really looking forward to the next time I make this that there's leftovers for breaky.

One Cup Raspberry and Pear Crumble Cake

1 cup wholemeal self raising flour
1 cup brown sugar
1 cup porridge oats
200g cold unsalted butter, diced
1 cup shredded coconut
1/2 cup mixture of linseeds, pepitas or other little seeds ( these are optional if you're not into them)
2 eggs, beaten
1 large pear (or 2 small pears) sliced cored but unpeeled
1 cup raspberries (fresh or frozen)
(if you want more crumble just double the recipe)

How to make
Preheat the oven to 180C (fan forced) and line a 24cm spring-form cake tin or a lamington tin if you prefer to make this as a slice with baking paper. I like making it jn a slice tin as its easier to cut and keep. Make sure you grease the sides too.
Combine the flour, sugar and oats in a large mixing bowl. Add the butter and with your fingers, rub it into the flour mixture. Keep going until you have a coarse, sand-like consistency.
Stir through the coconut and linseed mix and separate about one cup’s worth of the mixture, set this aside for later. Mix through the eggs, again this can be done with your fingers.
Press mixture into the tin and smooth with the back of a spoon. Press the pear and raspberries in a pretty pattern and top with reserved crumble mixture. Bake for 45 minutes or until golden on top and firm in the middle.
Let cool on a wire rack and serve with ice cream, cream or custard.

Variations to recipe
You can use blueberries, strawberries, apples, plums, peaches or apricots. Anything in season or you could use frozen fruit if you desired. You could add toasted museli to the recipe instead of a mix of seeds. Crumbles are great desserts because anything works as long as you keep the quantities the same.


x Mummafox

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