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Apple passion crumble |

Apple passion crumble

Apple passion crumble

This is a really great recipe. Hot Apple crumble with whipped cream or ice cream is one of my real favorites but the passion fruit and pear flavour added to the apple is just fantastic. Don’t be shy with the whipped cream on this one, forget any diet your are on and just indulge yourself. Eat it straight from the oven, you are going to love it. If you don’t want to make your own pastry, use the supermarket short crust pastry. (serves 6-8 people)

What you need

3 cups flour
1/3 cup caster sugar
250g butter cubed
1 teaspoon cinnamon powder
2 large eggs
2 tins apples slices (800g)
2 tins pears halves(800g)
4/5 passion friut (1/4 cup)
1 tablespoon brown sugar

The process

Take a 23cm springform cake tin and butter it lightly. Even if you are using a non stick tin, butter it, it adds to the flavour.

In a large bowl add the flour, caster sugar, cinnamon and butter cubes. Rub together with your finger tips until crumbly or process in a food processor by pulsing until crumbly.

Now add the eggs and mix with a wooden spoon until the dough comes together. if processing, continue to pulse until it forms a ball.

Lightly flour a surface and knead the dough for about 5 minutes or so until smooth. Wrap in clingwrap and place in the fridge for 30 minutes.

Take 2/3’s of the pastry and press into the base of the tin and up the sides about 7cm or so. Cover it with baking paper and fill with rice. Bake it at 180 Celsius for 15 minutes, then take out the paper and rice and bake for another 10 minutes, remove and set aside. Freeze the last 1/3.

Drain of the liquid from the apples and pears and then place them in a clean cloth to dry them off a bit.

Now add the apple pear and passion fruit pulp to a bowl with the brown sugar and toss it or stir lightly to combine.

Fill the crust with the apple mixture and use a grater to grate the remaining 1/3 of frozen pastry over the top, sprinkle a little extra cinnamon over the top and bake again at 180 celsius for about 30 minutes or until the top is golden brown and crisp. This can take up to 40 minutes.

Allow to cool for about 15 if you can, the filling is seriously hot.

Serve with whipped cream…. Sublime I tell you. Here is another fantastic apple pie recipe


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10 Responses to “Apple passion crumble”

  1. raymond sher says:

    Hi Graham
    Mouthwatering taste as are all of your recipes and thank you
    One problem, I can never get the top pastry to be crumbly, it always comes out soft.
    What am I doing wrong?

    • Graham says:

      Hi Raymond, can only imagine there is a little too much liquid but you could try to give it a final 5 mins or so at a higher temp say 200 or just leave it a little longer but keep an eye on it so that it does not burn. 🙂

  2. Moira says:

    Would you say this is enough for about 8 ~ 10 people?
    Moira

  3. Joan says:

    Is it possible not to freeze the pastry ? Meaning after finishing the dough mix , we put 2/3 pastry as the base , add the apple pear filling and then use the remaining 1/3 to cover and bake for 40minutes at 180°C.

  4. Dawn says:

    Absolutely more-ish. Thanks Graham.

  5. Di says:

    Hi Graham

    This is great – still warm and smothered in cream – absolutely delicious. A hit every time I have made it – love it.

    I substituted one of the tins for a tin of pineapple pieces – just as delicious.

    Thanks

    Di

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