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APPLE
CRUMBLE
One
of the best ways to use stone fruits and berries is to bake them in a pie or a
crumble with apple, and red fruit is ideal because it produces a gorgeous colour
that contrasts perfectly with whipped kefir cream. This crumble utilises the sourdough
process to remove antinutrients from the flour. INGREDIENTS
Makes enough to fill a 7 inch (17cm) pyrex dish. Sourdough
Crumble - 2
cups brown rice flour.
- 1
teaspoon cinnamon.
- 1/4
teaspoon nutmeg.
- 1/3
cup unrefined sugar (Billington's or Rapadura).
- 100gm
chilled butter, diced.
- 2-3
tablespoons sourdough starter.
Fruit
Layer - 500gm
cooking apples.
-
1/2 cup of raisins (optional), or;
- 200gm
fresh fruit (optional plums, peaches, apricots, cherries, blueberries, etc.).
- 1
tablespoon lemon or lime juice (optional).
- 1/8
teaspoon ground cloves.
INSTRUCTIONS
1. Sourdough Crumble (Prepare
12-24 hours before.)
Mix
flour, spices and
unrefined sugar, then finger in the butter and mix in sourdough starter to make
a crumble. (The challenge is to add just enough sourdough starter to the flour
without making it too wet.) Put aside to prove at 25C
for 12-24 hours. 2.
Fruit Layer
Peel and core the apples, dice
and layer in the pyrex dish. Prepare the optional fruit then layer it on top of
the apple. Sprinkle with the optional lemon or lime juice, then dust with the
ground cloves. If the fruit is very juicy then sprinkle with 2-4 teaspoons arrowroot.
Heap the crumble roughly over the fruit and bake at 180C for 35 minutes. Serve
with kefir cream.
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MEASUREMENTS
1 teaspoon = 5
ml / 5 gm. 1 tablespoon = 15 ml / 15 gm. 15 tablespoons = 1 cup / 225 ml. 1
cup = 8 fluid oz / 225 ml. 1 US gallon = 3.6 litres. 1 lb = 16 oz / 454 gm. Temperature 20C = 68F.
Conversion from Fahrenheit to Celsius: °C = (°F - 32) / 1.8. Conversion from Celsius to Fahrenheit: °F = °C × 1.8 + 32
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