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Kiwi crumble

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Origin of dish:  UK
Type of cooking:  Oven
 
Preparation time: 10 minutes
Cooking time: 30 minutes
 
Ingredients (serves 6):

    6 to 8 kiwis
    2 tablespoon raisins
    1 small glass of rum
    2 tablespoon marmalade
    2 tablespoon slivered almonds
    150g flour
    125g powdered almonds
    125g brown sugar + 2 tablespoon
    125g soft butter + 20g for the dish

Method:

Preheat the oven (210°C, gas mark 7).

Grease an oven dish with 20g of butter and sprinkle on 2 tablespoons of brown sugar.

Put the raisins in a bowl with the run. Add the marmalade and mix. Then mix in the slivered almonds.

Peel the kiwis, dice them, then scatter them in the cake pan. Pour the raisin-marmalade-almond mixture on the top.

Make the pastry: in a large bowl, mix together quickly the flour, powdered almonds, brown sugar and knobs of butter. It should have a rough consistency, like breadcrumbs. Spread this mixture over the kiwis.

Place the dish in the oven at mid-height and leave to cook for 30 minutes. If the top colours too quickly, lower the temperature to 190°C (gas mark 6-7).

Serve hot, warm or cold, accompanied with vanilla ice-cream or single cream.

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