This is a delicious, seasonal, Autumn desert. As far as deserts go, it is fairly healthy and not very fatty. It is warming and perfect when the evenings get chilly.
Apple, Plum and blackberry crumble topped with vanilla dusted macadamia nuts
4 Granny Smith apples (peeled)
4 Plums (with skin off)
handful of blackberries
1 cinnamon stick
1 tsp vanilla paste
2 tbsp brown sugar
Juice of half a lemon
Dollop of butter or margarine (you can also use rapeseed or coconut oil)
100 g butter or margarine
150g wholemeal or white flour
50 g oats
50 g brown sugar
100 macadamia nuts (toasted in the oven separately)
3 tbsp icing sugar
1 Vanilla pod
Begin by making the toasted macadamia nuts. Preheat the oven to150°C (gas mark 3).
Spread the nuts on a baking tray evenly and place in the oven for about 20 minutes or until golden colour appears. Put the icing sugar and the vanilla pod in a dish with a lid. Take the nuts out of the oven and let them cool. When completely cool place in the dish with the vanilla icing sugar and shake until they all covered. leave in the dish until you are ready to put them on the top of the crumble.
Make the crumble.
Place the butter, flour, oats and sugar in a food processor and mix until it forms a crumbly texture.
Place on a baking tray, spread evenly and put in the oven for about 20 minutes mixing it halfway through so it bakes evenly. Remove from the oven when golden brown and let it cool completely.
Make the fruit filling:
Place the plums whole in heat proof bowl and pour boiling water from the kettle to cover them. When cooled slightly peel the skin off the plum and cut them into small pieces. Peel and core the apples and cut them into small pieces as well.
In a sauce pan heat the butter on a medium heat and when it foams add the apples, plums blackberries, sugar, lemon, vanilla and the cinnamon stick and let the mixture cook for about 20-25 minutes. If it starts sticking to the pan lower the heat and continue cooking.
When fruit has been cooked pour it from the saucepan into and ovenproof dish. Take the cinnamon stick out. Place the crumble mixture over the fruit and put in the oven for about 20 minutes. If the topping gets too brown, take it out before. When ready take the macadamia nuts that have been sitting in the vanilla sugar mixture and place them randomly on the top of the crumble.
Serve with custard, ice cream or cream. I served this with home made cashew nut ice cream. it was heaven! recipe for that coming soon!