Strawberry & Coriander Crumble
Serves 4
oil spray
8tsp whole coriander
desiccated coconut
Streusel Topping:
8Tbsp unsalted butter (or margarine)
1/2C brown sugar, tightly packed
1/4tsp salted butter
3Tbsp plain flour
1C oats (or substitute crushed nuts for part or all)
Filling:
4Tbsp unsalted butter (or margarine)
2 1/2Tbsp brown sugar
2 apples, peeled and diced
300g frozen strawberries
2Tbsp balsamic vinegar
2Tbsp dried coriander leaves
1. Preheat oven to 180C and spray 4 ramekins or 1 large pudding dish with oil. Crush whole coriander in a mortar and pestle until fine.
2. To make the streusel topping mush up butter with a rubber spatula until it is smooth. Work in brown sugar, half of the coriander from the mortar and pestle & salt. Then stir in flour & oats. Spread the mixture onto a piece of baking paper and place in the freezer for at least 20 minutes.
3. In the meantime, make the fruit filling. Melt butter in a frying pan over high heat, sprinkle over brown sugar and when it bubbles add in apples & the other half of the coriander from the mortar and pestle. Cook for around 3 minutes and remove to a mixing bowl.
4. Put strawberries in a blender and blend until smooth. Place in the saucepan with balsamic vinegar & dried coriander leaves and cook, stirring, for a few minutes until it is bubbling. Pour strawberry sauce over apple pieces and stir gently to combine.
5. Divide fruit filling evenly between ramekins, or just put it all in one big pudding dish. Break off pieces of streusel topping and scatter them over the fruit. Place ramekins on a baking tray and bake for 20-25 minutes, until bubbling and golden. A large pudding dish may take a little longer, around 35 minutes.
6. Sprinkle with desiccated coconut and serve hot.
(Adapted from: Tropical Crumble, in Baking - From My Home to Yours by Dorie Greenspan, 2006, Houghton Mifflin Publishing Company)
