Mulberry and Apple Crumble


●  3 cups mulberries (washed with stalks clipped from fruit)
●  2 Granny Smith apples (peeled, cored, sliced and poached in a little water)
●  1 tablespoon white sugar or a little honey to sweeten the fruit.

Crumble Mix:

●  75g self raising flour
●  40g unsalted butter
●  1/4 cup brown sugar
●  2 tablespoons oats
●  2 tablespoons desiccated coconut
●  1 handful of chopped, unsalted macadamia nuts (preferably dry roasted)

Chop the butter into small pieces and rub through the flour. Add the sugar, oats, coconut and macadamia nuts (if you have them). I use home grown macadamia nuts, dry roasted in the fry pan.

Place the mulberries and the cooked apple in an ovenproof dish. Sprinkle over the crumble mix and bake at 200 degrees Celsius for 20-30 minutes or until golden.

If you make the crumble mix in advance and store it in the refrigerator as it should be cold when you put it on the fruit (otherwise the butter melts into the flour and the result in a bit doughy. If you do not have mulberries, use other fresh seasonal fruit.

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