Читать книгу Riverford Farm Cook Book: Tales from the Fields, Recipes from the Kitchen - Jane Baxter - Страница 12

This little twist on a classic crumble makes a welcome change. Apple and banana also works well.

Serves 6–8

8 dessert apples, peeled, cored and cut into 1cm dice

1 orange, peeled and divided into segments (or diced)

juice and grated zest of 1 orange

100g dried apricots, roughly chopped

60g dates, roughly chopped

60g light soft brown sugar

For the crumble topping:

175g plain flour

125g butter

100g caster sugar

60g rolled oats

To make the topping, put the flour and butter in a food processor and whiz until the mixture has a fine consistency. Remove and place in a bowl. Add the sugar and oats and rub together with your fingertips so the mixture is slightly lumpy and not dry.

Mix the apples and orange with all the remaining ingredients and place in an ovenproof dish. Top with the crumble mixture and then bake in an oven preheated to 150°C/Gas Mark 2 for 45 minutes, until the fruit is tender and the topping golden brown.