FRUIT PLATE CRUMBLE T H I S D E L I C I O U S F R U I T C R U M B L E F R O M S A M PA R I S H I S Q U I C K , E A S Y A N D F R E E Z E R F R I E N D LY – A N I D E A L W A R M I N G W I N T E R D E S S E R T.
SAM SAYS: After making a bulk crumb and storing it in the freezer, it’s just a matter of cutting some off and popping it on top of the fruit before it hits the oven. Convenience is king when it comes to this crumble.
SA M PA R I SH
Chef, Cookbook Author
Recipe from Cook Me — 30 dishes/3 ways By Sam Parish Publisher KOA Press P R E P TI M E : CO O K TI M E :
15 minutes 20 minutes
I N G R E D I E NTS : 500 g fruit of choice, fresh, frozen or tinned (I went for a combo of frozen strawberries, cherries, blueberries and canned apricots) ⅓ cup (80 g) firmly packed brown sugar ¼ cup (60 ml) triple sec, or sub with fruit juice 1 sprig rosemary cream, yoghurt or ice cream to serve B U L K C R U M B L E M I X TU R E : 250 g butter, melted 1 ¼ cup (300 g) firmly packed brown sugar 1 cup (200 g) plain flour 1 cup (100 g) shredded coconut 1 cup (100 g) rolled oats pinch of flaky salt M E TH O D : Preheat oven to 200°C fan forced. Toss fruit, sugar, triple sec and rosemary in a bowl and leave to stand and macerate for 5 to 10 minutes while you prepare the crumble.
M AY/J U N E 2 0 2 3
For the crumble, combine all ingredients in a bowl. Divide fruit mixture among 4 shallow ovenproof plates or one large 3-cup capacity baking dish. Scatter enough crumble to just cover your fruit, then freeze the remaining crumble mix either as one piece to cut from or in separate containers or snap lock bags for future use. Bake fruit crumbles for 20 to 30 minutes or until golden and bubbling and the fruit has softened. Serve with cream, yoghurt or ice cream. Serves 4 82
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