![]() Though not strictly a crumble, in that the crumble bit is cooked separately, the combination of oats and peanuts makes a great, crisp topping it works on roast veg or spicy seafood, too. Dinner: coconut curry chicken with oat and peanut crumbleĬurry chicken with oat and peanut crumble. Leave to cool for 15 minutes before serving with the yoghurt alongside. Sprinkle this over the crumble, pushing it down lightly, then bake for 10 minutes more, or until golden and bubbling. In a small bowl, toss the remaining 40g cornflakes with the extra tablespoon of sugar and the melted butter. ![]() Spread the crumble mix on top of the fruit and bake for 20 minutes, or until lightly coloured. Add the cubed butter, then use your hands to incorporate it into the dry ingredients until you have a coarse crumble. Meanwhile, make the crumble by combining the polenta, almonds, 50g cornflakes, salt and sugar in a large bowl. Turn down the oven to 190C (180C fan)/410F/gas 6½. Add the lemon zest and juice, the thyme and blackberries, and fold in gently to combine. Transfer the fruit and any liquid released to a baking dish about 34cm x 24cm in size. Bake for 12 minutes, or until the apples have softened but are still holding their shape. Line a large oven tray with baking paper, put the plums, apples, cinnamon, nutmeg and sugar on top, and gently toss everything together to coat. Make sure the plums are ripe, but not overly so not only will they be hard to pit otherwise, they’ll also fall apart when baking.ħ50g ripe plums (ie, about 8), halved and stoned 3 bramley apples (550g), peeled, cored and cut into 8 wedges 1½ tsp ground cinnamon ¼ tsp ground nutmeg 60g caster sugar 1 lemon zest finely grated, to get 1½ tsp, and juiced, to get 1½ tbsp 1 tbsp picked thyme leaves 150g blackberries 400g Greek-style yoghurt, to serveįor the cornflake crumble 80g polenta 120g ground almonds 90g gluten-free cornflakes (or any other you happen to have), roughly crushed by hand 1 tsp flaked sea salt 85g caster sugar, plus 1 tbsp extra to finish 130g unsalted butter, fridge-cold and cut into 1½cm cubes, plus an extra 20g, melted This gluten-free crumble isn’t very sweet and, topped with cornflakes and served with yoghurt, works as well at breakfast as it does as a light dessert. Breakfast: plum, apple and cornflake crumble (above)
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