Tuesday, December 22, 2020

Chef Dario Cavaliere writes a weekly food column for the Waterford News & Star

THIS delicious crumble tastes like Christmas in a bowl. The cranberries can normally be a little bland, but with the addition of all the lovely Christmas spices and flavours, this cranberry crumble is a tasty treat and has a jammy and crunchy taste. If you do not like walnuts or can not eat nuts then replace with some porridge oats for a similar texture.

Serves 6

200g cranberries

2 cooking apples

50g caster sugar

1 tbsp. water

1 small thumb of fresh ginger

1 cinnamon stick

1 clementine

80g butter

50g light brown sugar

140g plain flour

25g chopped walnuts

Wash the cranberries. Peel the clementine and chop half of the skin finely. Break the flesh into segments. Peel and core the apples, then chop into small pieces. Place the cranberries, clementine skin and flesh and apple into a medium sized pot along with the caster sugar, grated ginger and cinnamon and 1 tbsp. water.

Cook on a medium heat for about 20 minutes until the fruit has softened and cooked together into a jammy consistency. The pectin in the apples will have thickened it without the need for too much sugar.

In a large bowl mix together the remaining ingredients including the brown sugar. Rub the mix with your hands until it resembles coarse crumbs.

Ladle the fruit into an ovenproof dish and top with the crumble topping.

Place in a preheated oven at 180oC for 35 minutes until browned and bubbly.

Serve with vanilla ice cream.

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By Dario Cavaliere
Contact Newsdesk: 051 874951

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