Pacific crumble

Pacific crumble
Grant Allen

NZ Herald 5/9/2011

see more recipes by

Your
Rating:

Ratings: No ratings yet

I had this idea about making a variation on the old broken biscuit fudge recipe using coffee instead of cocoa, coconut biscuits and adding some ginger and lime. It didn't quite work out. I boiled the butter and sugar too long, I added some instant coffee (instead of the cocoa) and it formed lumps. So what does any good cook do? Turn it into something else and pretend that was the plan all along. In fact a crumble is a fairly non threatening dessert to make and you can create many variations by mixing the fruits you use and adding things to the crumble topping.

Directions

  1. Lightly poach some peeled, sliced apples and put them into a baking dish. 
  2. Melt 200g of butter and stir in ½ cup of raw sugar. 
  3. Add a dessertspoon of instant coffee and stir together - don't worry if it goes lumpy. 
  4. Crush a packet of coconut Krispie biscuits. 
  5. Process the above together with the the fine zest of a lime, the juice of ½ a lime, a teaspoon of vanilla paste or a splash of vanilla essence. 
  6. Process to a rough crumble. 
  7. Add some finely chopped preserved ginger. 
  8. Press the crumble on to the apple then pour coconut cream over the crumble so it fills about 1/3 of the depth of the baking dish. 
  9. Bake in a medium oven until the topping is crispy. Serve with some more coconut cream.  

Comments