Papaya and Winter Fruit Crumble
Recipe collaboration with Nourishing Nosh
Serves 8 - 10
Ingredients
Crumble
75g Oatmeal (oats, processed in a high speed blender)
75g Wholemeal plain flour
1 teaspoon sea salt flakes
2 teaspoons cinnamon
50g butter, room temp, cut into cubes
125g Demerara sugar
100g lightly roasted almonds, chopped
40ml (2 tablespoons) water
Fruit
1 medium Ruby Rise Papaya, peeled, deseeded, cut into 2cm slices
2 Beurre Bosc pears, quartered, cored,
4 Plumbs, deseeded, cut into 6 segments
3 Figs, halved
To serve: Labne or plain Greek yoghurt
Method
1. Preheat the oven to 180C.
2. Make the crumble first so your fruit does not go brown.
3. Sift together the flours, cinnamon and salt in a medium bowl.
4. Rub in the butter with your finger tips.
5. Stir in the sugar and almonds and finally stir in the water.
6. Pinch together the crumble to create hazelnut sized clusters. Set aside.
7. Wash and prepare the fruit as per ingredients list.
8. Arrange the fruit in a 30cm diameter deep pie dish.
9. Sprinkle the top of the fruit evenly with the crumble mixture.
10. Cook for 40 minutes on the middle shelf of a fan forced oven, checking and turning
after 20 minutes. If it is browning already, turn the temperature down a little.
11. After 40 minutes, remove from the oven and test fruit. The dish should be a little syrupy.
12. Cool slightly before serving with labne (strained yoghurt) or plain Greek yoghurt.
13. Leftovers pair beautifully with porridge.
