Fruit Crumble using Panela Sugar
How about trying this comforting fruit crumble recipe, perfect for the colder months. It is made even more tasty with the use of panela, an unrefined sugar made from dried sugarcane juice, which has the lovely aroma of toffee.
Servings: 6
Equipment
- Family Sized Baking Dish - ours measured 27cm x 20cm x 7cm (10½x8x3in)
Ingredients
For the Crumble
- 250 g S R Flour (9oz)
- 125 g Butter (4oz) chilled
- 125 g Panela Sugar (4oz)
- 60 g Porridge Oats (2½oz)
For the Fruit Layer
- 8 Plums
- 3 Pears
- 1 Granny Smith medium
- 1 tablespoon Panela Sugar
Instructions
- Preheat the oven to 180℃ (160℃ fan)/350°F/gas mark 4.
- Make the crumble. Place 250g flour and 125g chilled butter into a good sized bowl. Rub the butter into the flour between your thumb and finger tips, until the mixture resembles fine breadcrumbs. Add 125g Panela sugar and 60g porridge oats to the crumble mixture and stir together until well incorporated. Set aside.
- Prepare the fruit. Use a paring knife to cut a line around the plums. Twist the top and bottom half of the plum in opposite directions so that the halves separate. Use the knife to carefully remove the plum stone. Cut each plum half into about 6 pieces. Half and core the pears. Remove the stalk and cut the pears into similar sized pieces to the plum. Peel the apple. Cut into quarters, core and chop into pieces.
- Assemble. Place the fruit into the baking dish. Toss together to distribute the fruit evenly. Scatter over a tablespoon of panela. Spoon the prepared crumble over the top.
- Bake in the centre of the oven for about 50 minutes. You may need to rotate the crumble after 30 minutes of baking. Use a paring knife, or similar, to prod through the crumble to check that the fruit is cooked sufficiently before serving.
- Enjoy with custard, cream or ice cream .
Notes
Cook's Notes
The length of bake the fruit needs will depend upon how ripe the fruit is to begin with, and also your own personal preference. Begin checking the crumble after 40 minutes of baking. it should be tender when pierced with the tip of a knife.
Use which ever fruits are available - such as apple, rhubarb, gooseberries, berries, or stone fruits like peaches, nectarines, apricots, cherries, plums.
If serving with custard, you may prefer to make it with your usual sugar - we didn't enjoy the custard too much made with panela.
Store:
Left overs will keep in the fridge for up to 3 days.
Freeze - unbaked for up to 1 month or 3 months once baked.