2 medium custard apples
4 ripe pears(800g), peeled, cored & thinly sliced
1 Tbsp (15g) rapadura or coconut sugar
2 tsp ground ginger
2 tsp lemon juice
4 tsp sea salt
1½ cups rolled oats
2 cups (70g) wholemeal, spelt, or gluten free flour
4 cups (35g) slivered almonds
4 cups (60ml) maple syrup
4 cup (60ml) olive oil, plus extra for baking dish
Pinch sea salt
Preheat oven to 180°C.
Lightly brush a standard (22 cm) pie dish with a bit of olive oil.
Scoop the custard apple flesh from the skin and remove all seeds.
Combine the custard apple flesh and sliced pears in a large bowl.
Sprinkle the fruit with ginger, salt, sugar and lemon juice.
Toss gently to combine them, then tip the mixture into the pie plate.
In a medium bowl, combine all the crumble topping ingredients.
Stir until the oats are evenly coated, then sprinkle the crumble over the fruit.
Place the baking dish on a tray, and bake for 30 minutes, until fruit is bubbling and topping is golden.
Serve warm or at room temperature with a scoop of yoghurt or ice cream.
You can find more recipes for custard apples at www.custardapple.com.au.
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