Soft-baked winter fruit with a crispy top layer... is there a better way to end a meal?
|8||apples — Granny Smith, peeled, cored and cubed|
|5||granadillas — halved, pulp removed|
|180 ml||flour — cake|
|125 ml||brown sugar|
|125 g||butter — room temperature|
|45 ml||desiccated coconut|
|45 ml||almonds — flaked|
Preheat the oven to180°C.
Combine the apple, granadilla pulp and sugar in a mixing bowl and spoon into 8 small ovenproof dishes, ramekins or cups.
In a mixing bowl, combine the oats, cake flour and brown sugar, then rub the butter in with your fingertips. Evenly sprinkle the coconut and almonds over the fruit and bake for 20 minutes until golden brown and crisp. Serve with homemade custard or thick cream.
This sweet and sour dessert will be perfectly complemented by a liqueur glass of Frangelico or a dessert wine like hanepoot.
Words and image:Home magazine