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My Little Larder

a food blog with delicious recipes from a little kitchen

16 July 30, 2014 desserts

Tamarillo and Almond Crumble

Tamarillo Almond Crumble
Mmmmm Tamarillo and Almond Crumble (or Tamarillo and Almond Crunch for all you North Americans out there)…mmmmmm.I don’t think there is anyone out there who doesn’t like a good crumble. Sweet and comforting fruit topped with a crunchy, nutty and crumbly crust with gooey sauce oozing out the sides, what’s not to love? I bet you’ve all made a crumble or too in your time. I remember learning how to make one at cooking class in primary school. It’s ironic that I, who absolutely loves cooking and food, hated cooking at school and loved metal work. The crumble we made at school was pretty basic and uninspiring flour, sugar, butter and apples. Technically it wasn’t cooking but home economics, so a basic and frugal apple crumble seemed to fit the bill. I guess that’s why I wasn’t a fan of cooking class, it certainly wasn’t Le Cordon Bleu and creativity was not encouraged.
Tamarillo Almond Apple Crumble
These days I like to add an ounce of creativity and make my crumble a little more interesting and tasty. Tamarillos are in season now and are delicious when baked. My mum absolutely loves tamarillos and when I was younger I remember her getting so excited when they came into season. I just didn’t get it. She would cut them open and laden them with mountains of icing sugar to sweeten them. I still didn’t get it. It was like eating a tomato with a sugary glaze on top. Eeek. Well, thankfully my tastes have grown up and I now also adore these winter treats. They are naturally quite tart, which I love, so my favourite way to eat them is in a crumble. They roast really well and create all these beautiful orange, deep red and purple colours to your fruit sauce. Like I said they are tart but I like it that way, I think it contrasts well with the sweet topping, but if you don’t like your food too tart I do recommend you add ¼ cup of sugar to your fruit before baking.

Not only has my fruit graduated from home economics, but so has my crumble topping. The addition of almonds, oats and cinnamon make the topping delicious and even more crunchy. I have also thrown away the step where you have to rub the butter into the flour. There are two things I hate the most when it comes to cooking: (1) creaming butter and sugar and (2) rubbing butter into flour. So instead I just melt the butter and mix it in! Works just as well and you avoid getting sticky hands.

Tamarillo Almond Apple Crumble The Tamarillo and Almond Crumble travels and reheats well and the topping keeps for a couple of months in the freezer. I always double or even triple the topping and keep the extra in a zip lock bag in the freezer. Then when you have a hankering for dessert or need to bring a dish you’re already half way there to a delicious dessert and all you need to do is stew some fruit and you’re done.

xo Kate

Tamarillo Almond Crumble Crunch

Tamarillo Almond Crumble
Print

Tamarillo and Almond Crumble

Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings 4
Author My Little Larder

Ingredients

Crumble Topping

  • 1/3 cup all-purpose flour
  • 1/2 cup brown sugar
  • 1/2 cup rolled oats
  • 1/4 cup ground almonds
  • 1/4 cup sliced almonds
  • 1/2 tsp ground cinnamon
  • 75 g 2 1/2 oz butter, melted

Fruit

  • 6 tamarillos
  • 2 apples preferably Granny Smith

Instructions

  1. Preheat oven at 180C (355F).

For the crumble topping

  1. Combine all ingredients in a bowl.

Blanch the tamarillos

  1. Fill a large bowl with ice cold water. Set aside.
  2. Remove the stems from the tamarillos and score a cross in the opposite ends.
  3. Bring a large pot of water to the boil. Add the tamarillos and cook for approximately 30 seconds. Take them out and plunge them into the ice water.
  4. Once they are cool enough to handle, peel the skins and cut each tamarillo into 8 pieces.

For the apples

  1. Peel, core and slice the apples into approximately 1/2cm (1/4 inch) thick slices. Put the apples and 1 Tbsp water into a large saucepan. Cover and cook over medium heat for approximately 10 minutes. Be careful not to over mix your apples as this will make them fall apart and mushy.
  2. When the apples have softened slightly remove the pan from the heat and gently fold in the tamarillos.

Assemble

  1. Spoon into one 20cm x 20cm (8in x 8in) baking dish (or 4 small ramekins or pie dishes as I have done in the photos).
  2. Sprinkle over the crumble mixture and press firmly with your hands to compact it.
  3. Bake for 50-60 min (or 15-20 min if using smaller individual dishes) or until the topping is crisp and golden and the fruit is bubbling.
  4. Delicious served with a scoop of vanilla ice-cream, whipped cream or natural yoghurt.

Recipe Notes

Blanching the tamarillos makes it easier to remove the skins. This can be a difficult task without doing this step.
I like my fruit to be quite tart, I think it makes a lovely contrast to the sweet topping. But if you prefer your fruit a little sweeter add 1/4 cup of sugar when you fold together the fruit.

 

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Categories: desserts

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Comments

  1. Viv Mills says

    August 2, 2014 at 4:44 pm

    Your Mum still loves them with heaps of icing sugar.

    Reply

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Hello friends and food lovers and welcome to My Little Larder! I'm Kate, a Kiwi with a teeny tiny kitchen who loves yummy food, cooking, friends, family, laughter and entertaining.
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