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Prep Time: 30 mins
Servings: 8
Cooking Time: 20 mins
Ingredients
- 8 - Granny Smith apples, peeled, cored and diced
- 5 - granadillas, sliced and pulp scooped out with a teaspoon to make up 125ml
- 80ml - sugar
- 250ml - oats
- 180ml - cake flour
- 125ml - brown sugar
- 125g - butter, at room temperature
- 45ml - desiccated coconut
- 45ml - almond flakes
Method
Soft-baked winter fruit with a crispy top layer... is there a better way to end a meal?
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.
Wine suggestion:
This sweet and sour dessert will be perfectly complemented by a liqueur glass of Frangelico or a dessert wine like hanepoot.
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.
Wine suggestion:
This sweet and sour dessert will be perfectly complemented by a liqueur glass of Frangelico or a dessert wine like hanepoot.
