Apple and Feijoa Crumble - Chef Recipe by Toby Worthington

Ingredients

Filling:

4 large Granny Smith apples (peeled and diced 2 cm roughly)
250mL water
1 x lemon (juice and zest)
5 Tbs raw sugar
Pinch of flaky salt
1 vanilla bean seeded or 1 tsp good vanilla essence
1/2 tsp ground ginger
1 tsp ground cinnamon
500 g feijoa pulp
1 tsp cornflour

Crumble topping:

80 g baking flour
Pinch of flaky salt
60 g rolled oats
40 g ground almonds
30 g roughly chopped almonds
30 g roughly chopped macadamia nuts
40 g coconut threads
100 g brown sugar
180 g diced cold unsalted butter
Pinch of flaky salt

Method

Preheat oven to 180 C (fan forced).

Peel and quarter apples, then cut each quarter into 2-3 cm dice (the skin can be left on if you prefer). Place in a medium-sized saucepan.

Add remaining filling ingredients except lemon, feijoas and cornflour. Cover and bring to the boil. Turn down to a simmer and cook for a couple of minutes.

Add feijoa pulp to the saucepan, stir then cover and cook for a further 4 minutes, until lightly poached and tender, then stir in the cornflour mixed with a small amount of water and stir to thicken slightly. Set aside and cool

In a deep bowl, mix all crumble topping ingredients together except butter. Rub in the butter until the mixture is clinging together in clumps.

Transfer the drained fruit to a greased oven-safe dish. The fruit should fill three-quarters of the dish. Sprinkle crumble on top of the fruit evenly.

Bake for 25-30 minutes, until the top is golden brown and fruit juices start to bubble up through the crumble. Serve with fresh cream, custard, yoghurt or ice cream.

Credits: Applejack Hospitality

Photo Credits: Applejack Hospitality