Saturday, 15 February 2014

Apple and Blueberry Crumble with Coconut - easy

This recipe really doesn't need exact measurements of fruit - 
Oven: 180/190 deg. C- 1/2 hr to 3/4 hr should be fine - longer is ok.
Ingredients for the Crumble Mix:
8ozs. flour
4 ozs. butter
2-3 ozs. sugar
1-2 ozs. dessicated coconut

I use my food processor and crumb the butter and flour, and add the sugar and coconut. Mix together and set aside.

2 supermarket-sized packages of Blueberries (approx. 1lb. - more or less) - rinsed
4 - 6 peeled, cored, and chunkily chopped apples - cooking apples or sweet eaters are fine - use less sugar if using sweeter apples
approx. 2 tablespoons of sugar and a little cinnamon - sprinkled over the fruit.
NOTE: If the fruit is sweet - I have made the filling with just the fruit and no extra sugar on it.
Small amount of water (about 1/2" to 1") or apple juice, in the base of the dish - 
(the amount of liquid also depends on how juicy the fruit is, but on average about 1/2" is fine.)

Butter an ovenproof dish and place the fruit inside
Sprinkle some sugar, if using, over the fruit, then the Crumble Mix.
Bake - I've found it is better if not overbaked and although the juice is bubbling through the crumb, the fruit is still fairly whole.

If you have any spare crumble mix - this freezes very well.
 Bake until the juices start to bubble through the crumble mix, and the crumble is beginning to colour.
Serve with pouring cream, custard or Ice Cream

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