Ingredients
Main:
800g cooking appled, peeled, cored and sliced
4 plums, halved and stoned
60g light muscovado sugar
2tsp ground ginger
1 tsp cloves
1 star anise
2 tbs water
Crumble topping
125g wholemeal flour
125g porridge oats
1 tsp baking powder
100g butter
150g grated jaggery (or light muscovado sugar)
2 tsp ground elaichi (green cardamom powder)
2 tsp ground cinnamon
Preparation
In a saucepan, heat the apples, sugar, ginger, cloves, star anise and water over a medium temperature for about 15 minutes or until the apples have softened and the spices have yielded their aroma. Take off the heat and stir in the plums.
Pop the flour, oats, baking powder and butter into a mixing bowl and massage with your finger tips until the mix takes on the appearance of fine breadcrumbs. Now stir in the jaggery (sugar), elaichi powder and ground cinnamon.
Using a shallow oven proof dish fill it with the fruit mix and sprinkle the crumble topping evenly without pressing down. Bake in a pre-heated oven at 180oC/Gas 4 for 30-40 minutes until golden and crispy.
Serve with single cream infused with a couple of Madagascan vanilla pods.
