SAVOURY BAKED AP­PLES WITH BA­CON CRUM­BLE

that's life (Australia) - - Devastating -

SERVES 6

PREP AND COOK: 35 MINS

• 6 Granny Smith ap­ples

(1.2kg)

• 1 tblsp light-flavoured

olive oil

BA­CON CRUM­BLE

• 1 tblsp light-flavoured

olive oil

• 200g short­cut ba­con,

finely chopped

• 1 cup fresh bread­crumbs • ⅓ cup finely grated

parme­san

• 2 tblsps pepi­tas

• 1 tblsp fresh thyme leaves • 1 clove gar­lic, crushed • 50g but­ter, melted

1 To make crum­ble, heat oil in a medium fry­ing pan over a high heat. Add the ba­con. Cook, stir­ring oc­ca­sion­ally, un­til golden brown. Drain on ab­sorbent kitchen pa­per. Trans­fer to a large bowl and stir in the re­main­ing in­gre­di­ents. Sea­son.

2 Us­ing a corer, re­move core from each ap­ple. Cut each ap­ple hor­i­zon­tally into three even rounds. Ar­range in a sin­gle layer in a large roast­ing pan. Driz­zle with oil. Sprin­kle with crum­ble. 3 Cook in a hot oven (200°C) for about 15 min­utes, or un­til ap­ples are ten­der and crum­ble is golden brown. Serve.

Crumbs When mak­ing bread­crumbs, pulse to form coarse crumbs. Ba­con crum­ble can be made up to one day ahead. Keep, cov­ered, in thefridge.

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