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.
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.
Tamarillo and Almond Crumble
- 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
- 6 tamarillos
- 2 apples preferably Granny Smith
Preheat oven at 180C (355F).
For the crumble topping
Combine all ingredients in a bowl.
Blanch the tamarillos
Fill a large bowl with ice cold water. Set aside.
Remove the stems from the tamarillos and score a cross in the opposite ends.
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.
Once they are cool enough to handle, peel the skins and cut each tamarillo into 8 pieces.
For the apples
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.
When the apples have softened slightly remove the pan from the heat and gently fold in the tamarillos.
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).
Sprinkle over the crumble mixture and press firmly with your hands to compact it.
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.
Delicious served with a scoop of vanilla ice-cream, whipped cream or natural yoghurt.
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.