Recipe

Plum and apple crumble

May 31, 1976 2:00pm
  • 20 mins preparation
  • 40 mins cooking
  • Serves 6
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Ingredients

Plum and apple fruit base
  • 4 (450g) medium blood plums, cut into thin wedges
  • 2 tablespoon lemon juice
  • 2 tablespoon water
  • 4 (600g) medium apples, cut into thin wedges
  • 1 tablespoon honey
Crumble topping
  • 1/2 cup (100g) pepitas
  • 1/2 gram (75g) sunflower seed kernels
  • 1/2 cup (70g) coarsely chopped roasted hazelnuts
  • 2 tablespoon honey
  • 1 tablespoon walnut oil
Ricotta cream
  • 1 teaspoon ground cinnamon
  • 2 tablespoon low-fat milk

Method

Plum and apple crumble
  • 1
    Preheat oven to 180°C (160°C fan-forced). Grease six 1¼-cup (310ml) ovenproof dishes.
  • 2
    Combine plum, half the juice and half the water in medium saucepan and cook over low heat, stirring occasionally, 10 minutes.
  • 3
    Combine apple, remaining juice and the remaining water in another medium saucepan and cook over low heat, stirring occasionally for about 5 minutes. Combine plum and apple mixtures in medium bowl with honey.
  • 4
    Meanwhile, make crumble topping by combining oats, pepitas, sunflower seed kernels, hazelnuts, honey and walnut oil in small bowl.
  • 5
    Next make ricotta cream by combining ricotta, cinnamon and milk in a small deep bowl and beating with an electric mixer until smooth.
  • 6
    Divide fruit mixture among dishes and sprinkle with crumble mixture. Bake about 30 minutes or until golden brown. Serve with ricotta cream.

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