Late Summer Crumble
Photography 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.
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126
We start by sharing what’s on the dish team’s radar, what we’re watching, listening to and reading. Harry Butterfield puts a twist on his Nonna’s agnolotti, Malissa Fedele reminds us of the importance of fibre, and Phoebe Holden fulfils a long-held dream, sitting down with Yotam Ottolenghi. Autumn is an abundant time, we make the most with pumpkin, kūmara, cabbage, cauliflower, feijoas, apples and pears. We’re dishing up dinners for two, including a Chicken Dumpling Lasagne, alongside easy weeknight meals. We honour our mums, revisit timeless classics, and add a little baking challenge. This issue, we encourage you to slow down, to enjoy writing your shopping list, and spending time in the kitchen. Because even when life feels relentless, there’s always space to share something delicious.