Canned fruit crisp
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.
More of Warren's canned fruit desserts