Green Apple, Yuzu Lemon Curd & Coconut Crumble
Serves 4
8 medium Granny Smith apples (1.2 kg
total), peeled, cored and chopped ⅓ cup caster sugar
2 tsp vanilla extract
⅓ cup yuzu juice
½ cup lemon curd
Pure icing sugar, to dust Thickened cream, to serve
CRUMBLE TOPPING
⅓ cup caster sugar
1¼ cups shredded coconut 1 cup coconut flour 125g unsalted butter, melted
Preheat oven to 180°C (160°C fan forced). Place the apples, sugar, vanilla and yuzu juice in a baking dish and toss to combine. Cover with foil, place on a baking tray and bake for 20 minutes.
For the crumble topping, combine the sugar, coconut, coconut flour and butter in a bowl. Use your fingertips to combine.
Uncover the apples. Spoon into
4 x 1½ cup capacity ovenproof dishes. Spoon over the curd and scatter with crumble topping. Place on a baking tray and cover with foil. Bake for 20 minutes. Uncover and bake for a further 15 minutes, or until golden and bubbling. Serve dusted with icing sugar and drizzled with cream.
SMART TIP
To make one large crumble, simply use a 1.5 litre capacity baking dish. Yuzu juice is available from Asian supermarkets. It has a floral, citrusy flavour without the sourness that lemons can give. You can substitute it with equal measurements of orange and lemon juice mixed together. Coconut flour is a fine flour made from dried coconut. To make your own, simply blend dried coconut to make a powder.