Tamarillo and Apple Crumble

Listener 19/6/2010

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Serves 4

Eaten raw, scooped out of its skin, on toast with a sprinkle of salt, stewed with lots of brown sugar for breakfast or made into chutney, the tamarillo's distinctive sharp flavour is perfect when in season. A wake-up call to jaded tastebuds. This juicy crumble needs nothing more than a dollop of whipped cream to accompany it; I love the contrast of cold cream against a hot dessert. It adds a whole new dimension to an ice-cream headache.

Ingredients

4	Tamarillos
1	Granny smith apple
8 tbsp	Brown sugar
1	Orange
150 g	Flour
100 g	Unsalted butter
2 tbsp	Rolled oats

Directions

Preheat the oven to 180°C.
To peel the tamarillos, cut a small cross in one end, place in a deep bowl then cover with boiling water. Leave for 3-4 minutes, drain, then refresh them under cold running water. The skin will slip off easily.
Slice the tamarillos, peel and chop the apple, then combine. Toss with 4 tablespoons of sugar and the juice and zest of the orange. Spread the fruit in the base of a 20cm baking dish.
Process the flour with the butter until it resembles breadcrumbs, then add the remaining sugar and the rolled oats. Spread over the fruit and bake until the crumble is golden - about 45 minutes.