Add some Black Honey to this classic Kiwi dessert for rich caramel flavours and extra golden yum.
It is recommended to let the syrup cool over the fruit for a couple of hours to develop the flavour more fully before the crumble goes on. This is a great technique for managing any time pressures too.
Recipe credit: Chef Lewis Welburn
Chef Lewis Welburn
6-8
3 hours
40 minutes
New Zealand
Dessert
I didn't think the classic crumble could get any better, until chef made it with some Black Honey. The beauty of Black Honey is that it picks up the all-natural sweetness and depth of black garlic. Rest assured, there is no garlic flavour, just caramel like gooey-ness which is golden and enhances these autumn fruits.
6 apples, peeled and diced
10 small feijoas, scooped
juice of 1 lemon
150g white sugar
1 tbsp cinnamon
Black Honey, as much as you like
150g gluten-free flour (or plain flour if GF not needed)
120g brown sugar
60g ground almonds
40g roasted hazelnuts, chopped
2g salt
150g cold butter, diced
Place apples, feijoas and lemon juice into a frypan and cook for 5 mins on a low heat with the lid on until the juice is released from the fruit.
Add the sugar, cinnamon and Black Honey to the gently cooked fruit and stir, coating the fruit, for another two minutes or until the apple is just starting to soften.
Pass through a sieve, making sure to keep the liquid.
Place the softened fruit into an ovenproof dish, and put the liquid back into the pan.
Reduce the fruit syrup until sticky and golden. Then pour over the fruit and allow it to cool on the bench for a couple of hours.
To finish the crumble, preheat the oven to 180C while prepping the crumble topping.
Mix the dry ingredients in a bowl. Using your fingers, rub the butter into the dry mix to create a crumble mixture. Gently place this over the top of your cooled fruits.
Bake for 40 minutes. Then leave to rest for 10 minutes to cool and create texture within the crumble.
