Crum­bles with a twist!

Skip the tra­di­tional ap­ple crum­ble and try one of our mod­ern takes on the winter pud

Woman’s Day (Australia) - - Contents -

QUINCE & PISTACHIO CRUM­BLE PIE SERVES 6 PREP 30 MINS + REST­ING COOK 2 HOURS 50 MINS

½ cup caster sugar ½ cup honey juice 1 or­ange ½ tsp ground car­damom 4 quinces, peeled, cored, sliced into eighths 1 cup plain flour 90g cold but­ter, chopped 1 egg thick cream, to serve CRUM­BLE ½ cup plain flour ½ cup rolled oats ½ cup chopped pistachio kernels ½ cup de­mer­era or brown sugar 60g chilled but­ter, chopped

1 Pre­heat oven to mod­er­ate, 180°C. 2 In a medium bak­ing dish, com­bine sugar, honey, juice and car­damom. Stir to com­bine. Add quince, toss­ing well. Cover with bak­ing pa­per and foil. Bake 2 hours, stir­ring oc­ca­sion­ally un­til quinces turn a deep pink colour and are ten­der. Cool. 3 Mean­while, in a food pro­ces­sor, com­bine flour and but­ter. Pulse to form crumbs. Add egg and pulse un­til pas­try just comes to­gether. Shape into a disc. Wrap in plas­tic wrap and rest in fridge 30 min­utes. 4 CRUM­BLE In a medium bowl, com­bine all in­gre­di­ents, rub­bing in but­ter to form a coarse crum­ble con­sis­tency. 5 In­crease oven to hot, 200°C. Roll pas­try out be­tween 2 sheets bak­ing pa­per large enough to line a 20cm pie dish. Ease pas­try into dish and trim edges. Bake blind 10-12 min­utes. Re­move pa­per and fill­ing and bake a fur­ther 5-6 min­utes un­til base is crisp. 6 Use a slot­ted spoon to ar­range quince into pie shell. Driz­zle over 2 tbsp pan juices. Sprin­kle evenly with crum­ble mix­ture. 7 Bake 25-30 min­utes un­til golden and crisp. Serve in wedges with

thick cream.

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