Late Summer Crumble
Photography by Josh Griggs.
With just-cooked fruit and a crunchy layer of oaty crumble, this is best served with lashings of vanilla bean ice cream. Ring the changes with the berries of your choice.
Serves: 4-6
INGREDIENTS
100 grams butter
1 tablespoon golden syrup
2/3 cup oats
2/3 cup desiccated coconut
2/3 cup plain flour
½ cup brown sugar
6 ripe nectarines, quartered
1 cup raspberries
1 cup blueberries
1 cup blackberries
2 tablespoons caster sugar
EQUIPMENT: 24cm baking dish.
METHOD
Preheat the oven to 160°C fan bake.
Melt the butter and golden syrup together in a microwave-safe bowl. Put the oats, coconut, flour and brown sugar in a food processor. Add the butter mixture and pulse to combine.
Put the fruit into the baking dish and sprinkle over the caster sugar. Squish the crumble mixture into clumps and sprinkle on top of the fruit. Bake for 30 minutes, or until golden.
latest issue:
Issue #122
Our latest of dish is an absolute bumper issue, packed with over 70 recipes! We start by chatting with the MasterChef Australia judges and Kiwi contestant Ben Mcdonald before cooking up the very best of what’s in season. Then we make freezer meals easy and delicious with double-batch cooking. Next up we share some of our faves including Pretzel-crumbed Chicken Schnitty and French Onion Soup Mac and Cheese. Then we whip up warming curries, tempting dinners for two, epic sides like our Parmesan-crusted Roasted Potatoes, and crowd pleasers like our cover-star Miso French Onion Chicken. We finish up with irresistible sweet treats and a run-down of top Aussie shiraz!