Muscovado Sugar Pumpkin and Apple Pecan Crumble
Recipe From What's For Lunch, Honey?
Prep Time: 25 minutes
Total Time: 1 hour
Ingredients:
For the fruit
500g butternut squash and apples, cut into 2-3 cm chunks
100g muscovado Sugar
½ teaspoon cardamom, ground
½ teaspoon cinammon, ground
1 tablespoon butter
For the crumble
100g flour
75g butter
75g muscovado sugar
50g pecan, chopped
Method:
Preheat oven to 180 degrees C.
Place the pumpkin and apple chunks in an ovenproof form. Sprinkle with sugar and spices and toss well to coat. Dot with butter and place in the oven to roast for about 10-15 minutes. The pumpkin and apple chunks need to just gently caramelize in the sugar but not become tender.
In the meantime, make the crumble topping by placing the flour in a large mixing bowl. Add the butter and rub it into the flour with your fingertips until the mixture resembles breadcrumbs.
Stir in the sugar and pecans and mix well until evenly distributed.
Transfer the pumpkin and apple with their juices into 4 small ramekin forms or in one ovenproof dish. Sprinkle the crumble mixture evenly over the top. Bake for 20-25 minutes until golden brown. Serve hot with ice cream, custard or some whipped cream.
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