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Four Fruit Crumble

Serves 6
The crumble can be made and cooked an hour or two before serving. The exotic perfume this crumble gives off as it cooks (the mix of feijoa and banana does it) is sure to raise the excitement level at the table. But if all the crumble doesn't get consumed in one sitting - there's a treat in store for breakfast. Serving left-over crumble for breakfast might be considered decadent, but it's worth every calorie. And there's plenty of goodness in the ground almonds and fruit content, so you don't need to do penance after this pudding.
Four Fruit Crumble

5 ounces standard white flour
4 ounces butter, softened and cut into small pieces
5 tablespoons soft brown sugar
2 tablespoons ground almonds
Finely grated zest of 1 lemon
Butter for greasing
6 large feijoas
5 ounces chopped rhubarb (about 1 generous cup) well washed
1 cooking apple (granny smith or ballarat)
1 banana

[US Measurements | Metric ]
1 Sift the flour into a bowl and add the butter. Rub in with the fingertips (or use a pastry blender) until well amalgamated, then mix in three tablespoons of the sugar, the almonds and lemon zest. Lightly butter an 8" round, shallow ovenproof dish.

2 Halve the feijoas and scoop out the flesh. Put in the dish with the prepared rhubarb. Peel the apple, discard the core and slice finely. Add to the dish with the sliced banana and mix in the rest of the brown sugar.

3 Spoon the topping over the fruit, patting it down with the spoon to ensure all the fruit is covered.

4 Bake in an oven preheated to 350F for about 35 minutes, or until lightly browned on top and you can see the fruit juices bubbling through the crumble topping. If the crumble browns before the fruit is tender, loosely drape the top of the crumble with aluminum foil to deflect the heat. Serve with cream, custard, ice-cream or Greek honey flavored yoghurt.

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