Apple And Passionfruit Crumble Recipes

APPLE AND PASSIONFRUIT CRUMBLE

Steps:

• Preheat the oven to 350°F Lightly grease a baking dish with butter.
• Core and cut the apples into eighths (1/2 inch wide wedges).
• Place the apple wedges flat in the baking dish and sprinkle evenly with sugar.
• Spoon passionfruit pulp evenly over apples.
• Cover the dish tightly with foil and bake in oven for 25-30 minutes or until soft.
• Remove baking dish from oven and spoon mixture into 4 ramekins, evenly. Crumble the ANZAC biscuits over each ramekin and bake in oven for 7-10 minutes or until golden brown.
• Top each crumble with a scoop of ice cream and serve while hot.

APPLE CRUMBLE

Steps:

• Preheat oven to 375°F. Lightly spray an 8 or 9-inch baking dish with nonstick cooking spray and set aside.

PASSION FRUIT "CRUMBLE"

Steps:

• Preheat the oven to 350°F.
• In a saucepan over low heat, cook the raspberries with the coconut oil, vanilla seeds and pod, and the coconut blossom nectar or maple syrup for 3 to 4 minutes. Pulse the apple in a food processor, add to the compote and cook for another minute. Take off the heat and remove the vanilla pod.
• Halve and empty the passion fruits, reserving the shells, and put into a bowl with the compote. If the compote is very runny, strain the juices through a sieve into the saucepan and bubble over medium heat until thick and syrupy. Pour this syrup back into the compote. If it's slightly too tart for your taste, add a little more coconut blossom nectar or maple syrup.
• Spoon the compote into the passion fruit shells, sprinkle with the chopped cashews and add a little coconut sugar. Bake for 20 to 30 minutes (depending on your oven). Serve sprinkled with the finely chopped mint.