WE LOVE… BANANA KATSU pg46 // LEMON CHEESECAKE pg47// RHUBARB CRUMBLE pg49
For the plum & almond semifreddo, see page 45
Coconut, plum & apple crumble
By BONRAW (www.bonrawfoods.com)
SERVES 6
For the pastry
700g (2lb) plums
650g (1lb 7oz) red apples
310g (10¾ oz) BONRAW coconut sugar
2 tbsp cornflour
½ tsp balsamic vinegar
1 tbsp vanilla extract
For the crumble
150g (5½oz) salted butter, cold, cubed
200g (7oz) BONRAW coconut sugar
75g (2¾oz) coconut flakes
75g (2¾oz) desiccated coconut
180g (6¼oz) plain flour
To serve
clotted cream or ice cream
1 To make sure the fruit is clean, wash the plums and apples thoroughly, then soak them in bicarbonate of soda and water for about 10 minutes.
2 After 10 minutes, rinse the plums and the apples under running water and cut them into small chunks.
3 In a bowl, mix together the plums, apples, BONRAW coconut sugar, cornflour, balsamic vinegar and vanilla extract. Set aside to rest.
4 Meanwhile, prepare the crumble mixture. Pour the sugar and flour into a bowl, mix well, then add the butter. Using your fingers, start kneading and crushing the mixture until the butter is completely melted and blended with the sugar and flour. Add the coconut flakes and desiccated coconut and mix well.
5 Preheat the oven to 200ºC/Gas Mark 6.
6 Pour the plum and apple mixture evenly into a large baking, then pour the crumble over the entire surface of the fruit. 7 When the oven is ready, lower it to 190ºC/Gas Mark 5 and bake the crumble for 35-40 minutes.
8 Halfway through cooking, turn the crumble and cover with foil to prevent the surface from becoming too dark or burnt.
9 The crumble can be kept in the fridge for up to 4 days, but for best results serve immediately after cooking. Serve with clotted cream or ice cream, if desired.
Plum & almond semifreddo
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October 2021
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