This modern crumble update pairs the bright flavours of tart green apple and yuzu with a sweet coconut topping, making a very tasty dessert. Treat your loved ones to this Green Apple, Yuzu Lemon Curd and Coconut Crumble delicious served dusted with icing sugar and drizzled with cream.
Green Apple, Yuzu Lemon Curd and Coconut Crumble Recipe
Serves 4
Ingredients:
8 medium Granny Smith apples (1.2 kg total), peeled, cored and chopped
⅓ cup caster sugar
2 tsp vanilla extract
⅓ cup yuzu juice
½ cup lemon curd
Pure icing sugar, to dust
Thickened cream, to serve
Crumble topping
⅓ cup caster sugar
1 ¼ cups shredded coconut
1 cup coconut flour
125g unsalted butter, melted
Method:
Preheat oven to 180°C (160°C fan forced). Place the apples, sugar, vanilla and yuzu juice in a baking dish and toss to combine. Cover with foil, place on a baking tray and bake for 20 minutes.
For the crumble topping, combine the sugar, coconut, coconut flour and butter in a bowl. Use your fingertips to combine.
Uncover the apples. Spoon into 4 x 1½ cup capacity ovenproof dishes. Spoon over the curd and scatter with crumble topping. Place on a baking tray and cover with foil. Bake for 20 minutes. Uncover and bake for a further 15 minutes, or until golden and bubbling. Serve dusted with icing sugar and drizzled with cream.
Smart Tip:
To make one large crumble, simply use a 1.5 litre capacity baking dish. Yuzu juice is available from Asian supermarkets. It has a floral, citrusy flavour without the sourness that lemons can give. You can substitute it with equal measurements of orange and lemon juice mixed together. Coconut flour is a fine flour made from dried coconut. To make your own, simply blend dried coconut to make a powder.
