Apple and quandong crumble

Fruit crumbles are simple to prepare and perfect for feeding larger families, making them an ideal dessert for gatherings. In this recipe, the tartness of native peach (quandong) adds a vibrant, refreshing flavour that balances the sweetness of the crumble. Add a dollop of whipped wattleseed cream for a finishing touch.

Credit: Jiwon Kim

• serves

  6

• prep

  20 minutes

• cook

  45 minutes

• difficulty

  Easy

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

1. Preheat the oven to 180°C.
2. 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.
3. 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.
4. 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.