Pineapple Crumble
Recipe / Sammy Jones
A combination of fresh, sweet summer pineapple, balanced with the slight tartness of the apples.
Serves: 4-6
Filling
1½ tbsp cornflour or plain flour
2 tbsp brown sugar
2 tsp cinnamon
350g fresh pineapple chunks
2 Granny Smith apples, peeled & sliced
Crumble
130g plain flour
90g butter, softened
35g rolled oats
3 tbsp desiccated coconut
2 tbsp raw sugar
1 tbsp brown sugar Pinch salt
Ice cream, for serving
1. Preheat the oven to 180°C.
2. Start with the filling: add flour, sugar and cinnamon to a bowl and toss pineapple and Granny Smith apples through. Set aside.
3. In a mixing bowl, add all crumble ingredients and mix. Use fingertips to combine the butter into the mix until the mixture feels well combined and there are no lumps of butter.
4. In a baking dish, spread and layer pineapple and apple mix and top with crumble mix.
5. Bake for 20-25 mins or until golden and crunchy on top.
6. Serve warm with ice cream.
Tip: If you prefer a less tart dessert, use a red-skinned apple.
Sweet & Sour Vegetables
Recipe / Georgia Harding
This combination of flavours is both fun and nutritious. You can cook this recipe to use up any veggies at the end of a week and you can add the protein of your choice to make it a complete meal.
Serves: 4
Sauce
120mL water 60mL rice-wine vinegar 50g rapadura or coconut sugar 3 tbsp ketchup 2 tbsp tamari 1 tbsp ginger root, finely grated 2 tsp tapioca flour 2 tbsp cold water
