- serves 6 people
- preparation 20 minutes
- cooking 45 minutes
- difficulty Easy level
Ingredients
- 4 Granny Smith apples (800 g), peeled, roughly chopped
- 300 g fresh or frozen quandongs, deseeded
- ½ cup (110 g) caster sugar
- 2 tbsp (40 ml) lemon juice
- ½ tsp ground cinnamon
For the crumble topping
- 1½ cups (225 g) plain flour
- ¾ cup (165 g) caster sugar
- 1 tsp ground roasted wattleseed
- 1 cup (90 g) rolled oats
- 225 g butter, melted
For the wattleseed cream
- 300 ml thickened cream
- 1 tsp ground wattleseed, steeped in boiling water for 1 hour
Instructions
- Preheat the oven to 180°C.
- Place the apples, quandongs, sugar, lemon juice and cinnamon in a large bowl and mix well to combine. Transfer to a 1.5-litre capacity ovenproof baking dish.
- To make the crumble topping, combine the ingredients in a large bowl and mix until just combined. Spoon the crumble mixture over the apple and quandongs, then bake for 40-45 minutes, or until the crumble is golden and the fruit is tender.
- Meanwhile, make the wattleseed cream. Place the cream in a large bowl and use an electric hand mixer to whisk to soft peaks. Add the wattleseed and whisk until firm peaks just form. Serve the apple and quandong crumble with a dollop of wattleseed cream on the side.
Photography by Jiwon Kim.
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Cook’s Notes
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.
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