Dried Apple and Fig Crumble
Serves 6
- 300g Fruit for Life Dried Apple Rings
- 100g Lion of Sahara Dried Figs, roughly chopped
- ½ cup packed brown sugar
- 4 cups water
- 2 cups apple cider
- 1 tbsp fresh lemon juice
- 4 cinnamon sticks
For topping
- ¾ cup plain flour
- 1½ tspn mixed spice
- 180g butter, chilled, cubed
- cup firmly packed brown sugar
- cup rolled oats
- cup desiccated coconut
Filling: In a covered saucepan, simmer filling
ingredients with a pinch salt, until apples are fully
plumped, about 15 minutes. Uncover mixture and
reduce heat. Simmer, stirring occasionally, until thick
and any excess liquid is evaporated or absorbed, about 1 hour. (As liquid reduces, stir mixture frequently toward
end of cooking to prevent scorching.) Discard cinnamon
sticks. Filling may be made 2 days ahead and can be stored
in the refrigerator.
Topping: Combine the flour and mixed spice in a large bowl.
Add the butter and use your fingertips to rub it into the flour
until the mixture resembles coarse breadcrumbs. Stir in the
brown sugar, oats and coconut. Refrigerate for 20 minutes.
Grease a deep baking dish and fill with the apple and fig
mixture. Cover with the crumble mixture and sprinkle the top
with a dusting of cinnamon or all spice.
Bake at 180C for 30 minutes or until crumble is golden.
> Print recipe
> Email recipe to a friend
|
