Don't you hate it when you have those last pieces of bread in the freezer that no-one seems to eat? This great little dessert is the perfect recipe to use up those leftovers and, best of all, it's simple and delicious.
- 5 green apples, peeled, cored and sliced into large cubes
- ¼ cup sugar
- ¾ cup fresh or frozen blueberries
- 6-7 slices bread, crusts removed
- 125 g unsalted butter, melted
- ½ cup plain or spelt flour
- ¼ cup firmly packed brown sugar
- 50 g chilled butter, cubed
- ½ cup rolled oats
- ¼ cup almonds, roughly chopped
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Heat the oven to 170˚C. Grease a 20 cm casserole dish. Mix the crumble mixture together with your hands until well combined, and set aside. Place apples in a saucepan with ½ cup water and cook until soft. Stir in the sugar and blueberries, test for sweetness and add extra sugar if necessary.
Cut each slice of bread into 3 strips. Dip each strip briefly in the butter and line the dish, including the sides, in a single layer. Set aside any remaining strips. Pour in the apple mixture, sprinkle the crumble mixture over the top and bake for 30-40 minutes, or until the bread is crisp and golden. Serve with vanilla ice cream, mascarpone or yoghurt.
• These can also be made as individual treats in a muffin pan, just change the cooking time to 20-25 minutes or until a skewer comes out clean.
Recipe from The Whimsical Wife by Melissa Darr, with photographs by Melissa Darr.
This recipe is featured as part of our online column, Eat well: In defence of whole grains. View more recipes from this column.
View previous Eat well articles.