Persimmon and Cranberry Cornmeal Crumble
Serves
6
Total Time
65 MINS
Calories
524
Warm, spiced crumble with seasonal fruits and a crisp cornmeal almond topping.
- Plain flour
90 g (about ¾ cup)
- Cornmeal
85 g (about ½ cup)
- Brown sugar
100 g (about ½ cup)
- Salt
⅛ teaspoon (about 0.78 g)
- Almonds
80 g (about ½ cup)coarsely chopped
- Orange
1 (about 200 g)zest of
- Unsalted butter
100 g (about ½ cup)cubed
- Cranberries
200 g (about 1 ¾ cups)
- Persimmon
200 g (about 1 ¼)chopped
- Apple
200 g (about 1 ⅓)cored, chopped
- Granulated sugar
60 g (about ¼ cup)
- Lemon
5 g (about ¼)juiced
- Unsalted butter
30 g (about 2 ⅛ tablespoons)
INGREDIENTS
- 1. Pre-heat oven - 190°C
- 2. Grease a clean pie dish
- 3. Add plain flour, cornmeal, brown sugar, salt, almonds and orange to a clean medium bowl and mix
- 4. Add unsalted butter to the topping
- 5. Mix until coarse crumbs form then set aside
- 6. Add cranberries, persimmon, apple, granulated sugar, plain flour and lemon to a clean medium bowl
- 7. Mix until combined
- 8. Transfer fruit to pie dish
- 9. Add unsalted butter to a clean small bowl
- 10. Dot content of small bowl with crumbs evenly
- 11. Add topping to crumbs
- 12. Bake until golden brown - 40 min, 190°C
- 13. Serve
METHOD
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