Berry and Apple Coconut Crumble
Photography Sarah Tuck.
A super tasty winter pudding with a crunchy, nutty topping.
Serves: 6–8
INGREDIENTS
Crumble
½ cup rolled oats
½ cup plain flour
½ cup desiccated coconut
⅓ cup packed brown sugar
1 teaspoon ground ginger
½ teaspoon mixed spice
3 tablespoons sliced almonds
100 grams butter, melted
Fruit
6 braeburn apples, peeled, cored and sliced into 1cm wedges
3 tablespoons brown sugar
2 tablespoons plain flour
¼ teaspoon each ground cinnamon and nutmeg
2 cups frozen berries (I used blackberries)
METHOD
Preheat the oven to 160°C fan bake.
Crumble: Combine all the dry ingredients in a bowl. Pour over the butter and mix together with your fingers to form different-sized clumps of crumbs. Place in the fridge until ready to cook.
Fruit: Put the apples, sugar, flour and spices in a large ovenproof baking dish and combine well, then stir in the berries.
To cook: Spoon the topping over the fruit and bake for about 30 minutes or until the top is golden and the apples are just tender. Serve hot or warm with ice-cream, cream or custard.
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In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.