Ap­ple, rhubarb and pecan crum­ble

donna hay - Fresh + Light - - Light Sweet Treats -

2 Granny Smith ( green) ap­ples (400g), peeled and chopped slice500g500­grhubarb,thinlysliced

1 tea­spoon grated ginger

⅓ cup (50g) raisins

½ cup (125ml) or­ange juice

⅓ cup (115g) maple syrup, plus ex­tra to serve co­conut ice-cream, to serve

or­ange, pecan and amaranth crum­ble

1 tea­spoon finely grated or­ange rind 1⅓ cups (160g) pecans, roughly chopped ¼ cup ( 25g) amaranth flakes ( 2 ta­ble­spoons lin­seeds (flaxseeds) ( 2 ta­ble­spoons maple syrup

see note, page 132) see note, page 132)

Pre­heat oven to 180°C (350°F). To make the crum­ble, place the or­ange rind, pecan, amaranth flakes, lin­seeds and maple syrup in a bowl. Stir to com­bine and set aside.

Place the ap­ple, rhubarb, ginger, raisins, or­ange juice and maple syrup in a medium saucepan over high heat. Cook, stir­ring, for 10 min­utes or un­til slightly soft­ened. Spoon into a 4- cup- ca­pac­ity (1-litre) bak­ing dish and top with the crum­ble mix­ture. Place on a bak­ing tray and cook for 10 min­utes or un­til golden. Serve with ice- cream and ex­tra maple syrup. SERVES 4.

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