Canned fruit crisp
( SERVES 4 )
Photo by Tam West
When fresh produce is in short supply for winter desserts, Warren Elwin takes on a can-do attitude. Vary the canned fruits here to suit what you have at hand.
- Preheat oven to 180C. Blitz walnuts and oats. Add self-raising flour and coconut, caster sugar and a little mixed spice or ground mace and mix well. Rub in chilled butter to form fine crumbs.
- Mix some drained canned fruits together (we used apricots, peaches, guavas and blackberries), including a little of the syrup, with the lemon zest and juice. Spoon into individual baking dishes, top with the crumble, and bake until golden and crisp. Serve with icecream.