Dana’s crumble with a twist
The colder months are well and truly upon us, but don’t despair — it’s time to dust off some warming, comforting winter recipes and revisit some of your old favourites. Dana Morcan’s pear and apple crumble is a recipe she scored from a workmate in Auckland many moons ago, and Dana has added her own twist to it over time . . .
3 large apples, peeled and sliced
3 medium pears, peeled and sliced
¼ cup caster sugar
¼ cup orange juice
1 tablespoon honey (be adventurous with honey — there are loads of lovely NZ varieties out there on the market to choose from these days, such as Manuka, Kamahi, Rata, Rewarewa and Tawari. Dana used Pohutukawa honey for this recipe)
½ tsp ground cinnamon.
Crumble topping ingredients:
½ cup self-raising flour
½ cup rolled oats
½ cup dessicated coconut
⅓ cup coconut sugar.
• Grease an ovenproof dish.
• Combine apples, pears, caster sugar, orange juice, honey and cinnamon in a pan. Simmer, covered, for about 15 minutes — or until fruit is tender.
• Drain fruit, reserve liquid. Return liquid to the pan, boil, uncovered, until liquid has reduced down to ⅓ cup (80ml).
• Pour fruit and liquid into dish and sprinkle with crumble topping.
• Bake in moderate oven for about 30 minutes — or until golden brown.
• Serve warm apple crumble with a dollop of vanilla ice-cream.
Crumble topping method:
• Combine flour, oats and dessicated coconut; rub in butter; stir in coconut sugar.
Tip: This can be made a day ahead and then kept in the fridge until you're ready to pop it in the oven. Easy.