Apple, Fig and Pumpkin Cheesy Crumble Recipe

One of the beauties of blogging is that it’s a great online journal.

From time to time a particular post, or series of posts, from the past, pop up and remind me of great memories.

Just such a post popped up today on one of my social media accounts.

2 years ago to the day I was competing to be crowned Top Chef by Grana Padano.

I didn’t win, but I did take home a huge chunk of Grana Padano!

(Photo courtesy of Grana Padano – my fellow competitors, and I, with Francesco Mazzei)

From taking part in the competition I also discovered that Italian hard cheese makes a great additional ingredient to a crumble topping.

And as we are heading toward the season where apples are falling from trees, and there are pumpkin leftovers galore – it seemed apt to share this great recipe once more.

Super simple with a tasty twist, this crumble really is worth a try.

Apple, Fig & Pumpkin Crumble Serves 4-6

You will need:

1 x baking dish approx 8″ diameter by 3″ deep

100g (3.5oz) chilled hard butter cut into small cubes (plus 25g for the pan)

100g (3.5oz) sugar – I use 50g of dark sugar and 50g of white (but you can just use white) (plus 25g for the pan)

200g (70z) plain (all-purpose) flour

25g Grana Padano Hard Italian Cheese finely grated

100g pumpkin flesh chopped

3 large peeled and chopped cooking apples (approx. 300g)

4 figs – quartered

Instructions:

Preheat oven to 160 degrees  if fan-assisted or 180 if not. (320 – 350 in Fahrenheit or gas mark 4)

Place the 100g of sugar, butter and 200g of flour with the grated cheese in a large bowl and gently work into a crumble.

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Spread crumble out on a baking tray and bake for 15 mins.

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While baking prep the apple, fig and pumpkin.

In a large pan heat approx. 25g of butter and 25g of sugar.

Add the apple fig and pumpkin and soften on a low-medium heat for 10 mins.

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As it softens you can reduce the size of the pieces if needed – they should be bite size but still chunky.

Once softened, remove the crumble from the oven and mix in 50% of it with the fruit. keep the remaining 50% for the top.

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You’re allowed to make a mess!

Either bake the crumble straight away and serve, or you can put to one side to bake later.

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What unusual ingredients do you add to recipes to give them a tasty twist?

*This is not a sponsored post

 

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