Makes 2 generous serves
2 apples (I used braeburn)
2 Tb castor sugar
3 Tb rolled oats
3 Tb flour
3 Tb brown sugar
3 Tb ground almonds
I'd guess about 40g butter, maybe a little less.
- Peel, quarter & core the apples. Slice into 3mm widths then halve each sliced quarter.
- Place in a small pan with the castor sugar and about 2Tb water.
- Heat, stir, cook until tender but chunks are still intact rather than completely stewed down.
- Halve the feijoas and scoop the flesh out with a teaspoon, cutting into quarters before adding to the saucepan of apple.
- Cook for about 3 more minutes (or thereabouts). Remove from the heat. If there is a lot of liquid, I'd probably drain some off, but mine was good.
- Spoon evenly into 2 large ramekins, no more than 2/3s full.
- And make the crumble! Mix all the ingredients except the butter.
- Grate half the butter in to the mix. Rub in (I used a wire pastry rubber-doofer thing (what are they called???) because my hands are usually so warm I melt the butter in seconds - not good!).
- Grate the rest of the butter in and continue to rub in - judge the quantity based on the consistency of the crumble (as it happens I put too much butter in and had to add a Tb more of each ingredient - originally I'd only used 2Tb of each!!! This is how I cook though).
- Crumble the crumble (!) on to the cooled fruit, pat down gently, just gently!
- Cook at 160 degrees for 15 - 20 minutes, or until the topping is golden & delicious (and a bit of fruit juice is starting to bubble up through the crumble).
- Serve with pouring cream (or yoghurt, vanilla ice-cream, custard... whatever you prefer).