Tamarillo and apple crumble
Eaten raw, scooped out of its skin, on toast with a sprinkle of salt, stewed with lots of brown sugar for breakfast or made into chutney, the tamarillo's distinctive sharp flavour is perfect when in season. A wake-up call to jaded tastebuds. This juicy crumble needs nothing more than a dollop of whipped cream to accompany it; I love the contrast of cold cream against a hot dessert. It adds a whole new dimension to an ice-cream headache.
- Preheat the oven to 180C.
- To peel the tamarillos, cut a small cross in one end, place in a deep bowl then cover with boiling water. Leave for 3-4 minutes, drain, then refresh them under cold running water. The skin will slip off easily.
- Slice the tamarillos, peel and chop the apple, then combine. Toss with 4 tablespoons of sugar and the juice and zest of the orange. Spread the fruit in the base of a 20cm baking dish.
- Process the flour with the butter until it resembles breadcrumbs, then add the remaining sugar and the rolled oats. Spread over the fruit and bake until the crumble is golden - about 45 minutes.