Currant & Apple Crumble
Preparation 15 Minutes
Cook 45 Minutes
Serves 4-6
Method
Preheat oven to 180°C.
For crumble topping, place flour, cinnamon and butter in a food processor and whiz for 1 minute or until mixture resembles fine breadcrumbs. Add brown sugar and pulse to combine.
Place the mixture into a large bowl. Add the whole almonds and macadamias to the food processor, pulse until coarsely chopped, add nuts to the flour mixture to combine ingredients then set aside.
In a separate bowl place apples, currants, caster sugar and stir well to coat.
Tip into a 1.5L baking dish, then scatter over the crumble topping.
Sprinkle the crumble with flaked almonds.
Bake for 45-50 minutes until the crumble is golden and bubbling. Dust with icing sugar, serve with ice cream and enjoy
Ingredients
4 Granny Smith apples, peeled, cored, cut into wedges
100g Sunbeam Australian Currants
1/4 cup Caster sugar
Icing sugar & ice cream to serve
CRUMBLE TOPPING
1/2 cup plain flour
50g chilled unsalted butter, chopped
1/4 cup brown sugar
1/3 cup Sunbeam Australian Dry Roasted Almonds
1/3 cup Sunbeam Australian Macadamias
1/2 cup Sunbeam Australian Flaked Almonds
1 tsp cinnamon
Recipe Collection
Currant & Apple Crumble
Preheat oven to 180°C.
For crumble topping, place flour, cinnamon and butter in a food processor and whiz for 1 minute or until mixture resembles fine breadcrumbs. Add brown sugar and pulse to combine.
Place the mixture into a large bowl. Add the whole almonds and macadamias to the food processor, pulse until coarsely chopped, add nuts to the flour mixture to combine ingredients then set aside.
In a separate bowl place apples, currants, caster sugar and stir well to coat.
Tip into a 1.5L baking dish, then scatter over the crumble topping.
Sprinkle the crumble with flaked almonds.
Bake for 45-50 minutes until the crumble is golden and bubbling. Dust with icing sugar, serve with ice cream and enjoy
Cauliflower & Currants Salad
1. Preheat oven to 220ºC (200ºC fan forced). Line a baking tray with non stick baking paper.
2. Place cauliflower onto prepared tray; drizzle over olive oil and season to taste with salt and pepper. Roast for 20-25 minutes or until just tender and golden.
3. Spread hummus onto a serving plate; top with cauliflower; drizzle with glaze. To finish, sprinkle with currants and parsley. Serve.
Rum and Raisin Fudge
Lightly grease and line base and sides of a 20cm square baking tin.
Combine raisins and rum in a small bowl and allow to soak for 10 mins.
In a medium saucepan combine sweetened condensed milk, butter, sugar and golden syrup and constantly stir over a low heat until the sugar has completely dissolved.
Increase the heat to medium-high and bring the mixture to a boil. Reduce heat to low, stir constantly for about 8-10 mins until the temperature reaches between 113-115ºC.*
Remove pan from heat, add chocolate melts and soaked raisins and stir to combine. Transfer to prepared tin using a spatula to smooth the surface then allow to cool at room temperature for 5-6 hours until firm.
Cut into 5cm long slices then cut each slice into 8 rectangles.
If you don’t own a candy thermometer, you can also check if the fudge is ready by taking a small amount and dropping it into a glass of cold water. When the mixture sets into a soft ball that doesn’t stick to your fingers when gently pinched, the fudge is ready. This is referred to as “soft ball” stage.
Vegetable Tagine
- Add oil to a large pot and cook onion, garlic and ginger for 3-4 minutes until tender. Stir in spices and cinnamon stick, cooking a further minute until fragrant.
- Add the sweet potato, capsicum, cauliflower, stock and tomatoes. Bring to the boil, reduce heat and simmer partially covered for 20 minutes. Add zucchini, chickpeas and prunes and cook a further 5 minutes uncovered. Season well.
- Serve tagine with almonds and parsley, accompanied with rice.
White Christmas Tree Bites
- Line the inside of 12 ice-cream cones with baking paper, using a stapler or sticky tape to secure paper.
- Place white chocolate in a bowl over a saucepan of simmering water (ensuring bottom of the bowl doesn’t touch the water) and stir until the chocolate has melted and is smooth. Remove from heat.
- Allow to cool then add all the other ingredients and stir to coat. Spoon into the prepared lined cones Refrigerate for at least 2 hours to set before serving.
Mini Fruit Pies
Preheat oven to 180oC
- Place all filling ingredients in a saucepan. Simmer for 5 minutes, stirring occasionally. Allow to cool.
- Place almond meal, flour, sugar into a food processor and process until combined. Add butter and egg mixture and process until a ball forms. Wrap and refrigerate for 30 minutes.
- Roll out pastry between two sheets of baking paper until 3mm thick. Use a round 6cm-diameter pastry cutter to cut 24 circles from the pastry. Line the base of 24-hole non-stick mini muffin pan (or use two 12-hole pans). Fill cases with fruit mince.
- Re-roll pastry and use a 4cm-diameter fluted pastry cutter to cut 24 circles for the lids. Brush the underside of lid lightly with water before gently pressing onto pie. Cut a small cross in the middle of each lid.
- Bake at 180oC for 15 minutes or until golden. Allow to cool and dust with icing sugar before serving. Store in an airtight container for up to 1 week.