APPLE, PLUM & BOYSENBERRY CRUMBLE

It’s feeling a lot like winter this week! These colder nights call for a classic fruit crumble served with custard or vanilla ice cream. I created this recipe in collaboration with Zeffer Cider, inspired by their new Winter Plum Crumble cider.

INGREDIENTS

Fruit Filling
2 large red apples
1 cup frozen boysenberries
80g caster sugar 
2 tablespoons cornflour
1 teaspoon vanilla bean paste
5 tinned plums, halved and stones removed
4 tablespoons of tinned plum juice

Crumble
180g plain flour
50g rolled oats
20g desiccated coconut
100g brown sugar 
150g butter, cut into cubes

METHOD

Heat oven to 190ºC

Peel and core the apples and then slice into 5mm thick wedges. Place in a bowl with the frozen boysenberries. 

In a small bowl, sift together the caster sugar and cornflour. Add to apples and boysenberries and toss until fruit is well coated. Add the plum halves and gently fold through, being careful not break them apart. Dump into a 2.5-3 litre baking dish and pour the tinned plum juice over the fruit.

In a large bowl, combine the flour, rolled oats, desiccated coconut and brown sugar. Add the butter and rub the mixture together with your hands until rough crumbs form. Big lumps add great texture so don’t break those apart. Scatter over the fruit and bake for 40-45 minutes or until fruit has softened and the juices are bubbling up around the edges. If the crumble starts to get too much colour, place a sheet of tinfoil loosely over the top but don’t seal around the edges.