I read somewhere recently that one third of all food is thrown out.* This really worries me. I’ve been picturing big wide fields full of lovely vegetables and imagining how one in every three doesn’t even get eaten. It seems like such a waste of water, time, transport costs, petrol etc. etc…
Anyway, for this reason I have resolved not to let ANYTHING in our fridge/fruit bowl/pantry go to waste. It’s actually quite a challenge (for example, tonight I ate pasta with a carrot, potato, broccoli and zucchini sauce. Not usual companions, but at least I won’t have any rotting vegies next week).
Last Tuesday I was invited to my friend’s place for dinner, and I promised to bring dessert. I tried to think about how I could use up what we already had. We had a few apples sitting in the fruit bowl that had been there for at least a week, as well as some passionfruit and lemons. I decided to make an apple & passionfruit crumble.
This was inspired by my cousin, Annabelle. She also makes rhubarb crumble – yum. I can also imagine using berries, quince, pears or stone fruit – pretty much anything that you have on hand. Crumble is a great dish for when you spontaneously feel like something sweet after dinner, because it doesn’t use any unusual ingredients and it’s very adaptable. It’s also SO tasty, particularly heading into winter.
This is how I did it:
5 apples (I used grannys and – I think – pink ladies)
2 passionfruits (I recommend more; this is all I had)
zest of 1 lemon
juice of ½ a lemon
100g any sugar (optional – I did not use)
100g rolled oats (I used muesli with dried fruit in it)
100g brown sugar (I used leftover muscavado from this cake)
50g flour (I used wholemeal spelt, also leftover from this cake)
70g butter, very soft
50g macadamia nuts, roughly chopped (optional or use other nuts)
- Preheat oven to 180°C. Grease a medium baking dish.
- Core and roughly chop up the apples. I left the skin on, because I like the texture, but peel if you please.
- Place apples in a baking dish with lemon juice, lemon zest, and passionfruit pulp. Add sugar, to taste (I did not add any as I think tartness contrasts nicely with topping and yoghurt, but it’s not to everyone’s taste).
- For the topping, mix the oats/muesli, brown sugar, flour, butter and nuts. Spread over the fruit.
- Bake in oven for about 30 minutes.
- Serve with something cold like ice cream, cream or yoghurt.
This dish is such a winner with its contrasting mushy/crunchy textures, sweet/tart tastes, and hot/cold temperatures. Enjoy!
*Can’t remember where, so this little fact can’t be verified – sorry…