Contempory Chrimbo Crumble

Classic desert, adapted for contempory Christmas tastebuds with a mulled wine style base for the fruit. Suitable for, Vegitartians

• Serves 4 people
• Each serving contains 530kcal
• Total time about 90 minutes
• Measurement Convention: United Kingdom, Metric

Ingredients

Crumble

• 5g ground cinamon
• 50g granulated white sugar
• 180g butter
• 250g plain flour

Filling

• 2g of ground cinnamon
• 10g granulated white sugar
• 400g cooking apples
• 100g ripened kiwifruit
• 250ml red grape spritzer
• 20g deseeded diced cherries

Method

1. Peel kiwifruit and slice into discs, deseed the cherries.
2. Add 250ml of red grape spritzer to a small milk pan, bringing it to the boil. Add both fruits and leave to simmer.
3. In stages combine the butter with the flour in a large mixing bowl. With both hands vigerously rub the mixture until it looks like breadcrums.
4. If the texture is too dry and chalky add some more butter, never add water, if too wet add some more flour.
5. Sprinkle the crumble sparsely with cinamon and add the sugar and work it through the crumble.
6. Drain the sprizter through a seive into a medium saucepan.
7. Core and peel the apples, slice them into chunky quarters before adding them to the spritzer.
8. Preheat the oven to 190°C.
9. Stew the apples in the sprizter for about 10 minutes, or until the liquid starts to thicken.
10. Grease a medium ovenproof dish with butter. Spread the pinkish fruit mixture into the bottom, sprinkle the crumble over fruit and top with cinamon and sugar.
11. Bake for 40-45 minutes until the crumble is browned.
12. Serve with, vanila icecream or custard.

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