Banana Passionfruit Crumble

Rhubarb Crumble

Swiss Apple Crumble Cake

Peach and Hazelnut Crumble

Pecan Pie

Pumpkin Pie

Banana Passionfruit Crumble

Crumble Ingredients

• 6 bananas chopped
• Pulp 6 passionfruit
• 3 tablespoons maple syrup

Crumble Topping

• 3/4 cup brown sugar
• 1 tablespoon baking powder
• 1 1/4 cups plain flour
• 3/4 cups rolled oats
• 20g butter, softened
• 1/2 cup orange juice

Directions

1.  Preheat oven to 180C (350F). 

2. Combine bananas, passionfruit and maple syrup in a bowl. Place into the base of a heatproof dish.

3. Combine sugar, baking powder, flour, oats, butter and orange juice. Place topping over fruit mixture. 

4. Cook for 35-40 minutes or until topping is golden and crisp. 

Serve with yoghurt, ice-cream and / or cream.  Serves 6.

Rhubarb Crumble

Crumble Ingredients  Serves 4-6.

2 bunches of rhubarb
1/4 cup caster sugar
2 tbsp water
2/3 cup soft butter, diced
2 & 1/4 cups plain flour
3/4 cup soft brown sugar

Directions

1.  Preheat oven to 180C (350F). 

2. Trim off the leaves and root ends from the rhubarb and cut into 2 cm (3/4 inch) chunks. 

3. Heat a heavy-based saucepan over medium heat. Add rhubarb, sugar and water. Reduce the heat

     to low, cover with a lid and cook for 5-10 minutes, stirring often. The rhubarb should be reduced to a 

   chunky paste. Remove from the heat and allow to cool.  

4. Rub together soft butter, flour and brown sugar until they resemble fine breadcrumbs (the crumble). 

5. Place stewed rhubarb into a baking dish, top with crumble mixture and cook for 20 mins. 

Serve with cream or thin custard. 

 Swiss Apple Crumble Cake 

Recipe Notes: This cake is a real 'rustic' version of traditional Swiss apple cakes. Although 

the addition of cheese may seem unusual, it is a traditional ingredient in many apple cakes. 

Crumble Ingredients

For the Cake:
600g Granny Smith Apples
80g sultanas
50g raisins
100g hazelnut kernels, toasted and chopped
2 cups self raising flour
1 teaspoon baking powder
1/2 cup brown sugar
1/2 cup rolled oats
2 teaspoons mixed spice
3 eggs
1/3 cup butter, melted
50g grated Jarlsberg cheese

For the Crumble:
1/3 cup sugar
3/4 cup plain flour
1/3 cup butter, softened
1/4 cup desiccated coconut
icing sugar, for dusting

Directions

1.  Preheat oven to 200C. 

2. Butter a 24cm deep flan tin or springform cake tin and set aside. 

3. Peel and roughly dice the apples and toss with the sultanas, raisins and hazelnuts. 

4. Mix together the self raising flour, baking powder, brown sugar, oats and mixed spice. 

5. In a separate bowl, whisk together the eggs and melted butter. 

6. In a large bowl, mix together the apple mixture, flour mixture and egg mixture until combined. 

    Pour half this mixture into the prepared tin, then sprinkle the cheese over. Spoon the remaining 

   cake mixture over the cheese, taking care that all the cheese is covered. 

7. In a small bowl, mix together the sugar, flour, butter and coconut until crumbly, then crumble 

   this over the prepared cake mixture. 

8. Cook at 200C for 1 hour, then lower the heat to 160C and cook for a further 30 minutes or until 

   the top is golden, dry and crisp. 

Serve warm, dusted with icing sugar. 

Variation: 
This cake works very well with other firm fruits such as pears and hard blood plums. Use the same 

amount of fruit as above and follow the recipe. 

Peach and Hazelnut Crumble

Crumble Ingredients

3 x 400 g cans peach halves in natural juice, drained but reserving 200 mL of juice (about 3/4 cup)
3 pieces preserved ginger in syrup, drained and finely chopped
3/4 cup flour
3/4 cup roasted chopped hazelnuts
5 tbsp soft light brown sugar
1 tsp ground cinnamon
1/3 cup (85g) butter, cubed

Directions

1. Preheat the oven to 200C. 

2.Arrange the peaches, cut-side up, in a shallow ovenproof dish. Sprinkle with the ginger. 

3. Boil the reserved peach juice in a saucepan for 5 minutes or until reduced by 1/3. Pour over the peaches. 

4. In a large bowl, mix together the flour, hazelnuts, sugar and cinnamon. Rub in the butter with the tips of 

  your fingers until the mixture resembles fine breadcrumbs. Sprinkle over the fruit.

5.Cook for 30-35 minutes, until browned. 

 Pecan Pie

Ingredients

200 g unsweetened pastry (defrosted if frozen)
1 large egg
5 tbsp maple syrup or clear honey
pinch of salt
1 tsp finely grated orange zest
1/4 cup caster sugar
1/4 cup butter, melted
1 & 1/2 cup (115g) whole pecan nuts

Directions

1. Preheat the oven to 200C. 

2. Roll the pastry out thinly on a lightly floured surface and use it to line a loose-bottomed flan tin. 

3. Refrigerate for 10 minutes. Line the pastry with baking paper and baking beans (or something 

  with a bit of weight like rice). 

4. Cook for 15 mins, then remove the paper and beans and cook for another 5 minutes. Cool for 5 mins.

5. Whisk the egg with the maple syrup or honey, salt, orange zest, sugar and butter until blended. 

6. Pour the mixture into the pastry case and arrange the pecan nuts on top. 

Cook for 30 minutes or until set. Cool in the tin for 15 minutes. 

Pumpkin Pie

Ingredients

Directions

1.  Preheat oven to 190C (375F). Grease a medium (approx 23cm) pie plate.

2. Combine flour and icing sugar in a bowl, rub in butter and water. Knead until smooth 

3. Refrigerate dough for 30 minutes. 

4. Roll dough between sheets of baking paper. Line pie plate with dough & trim edges

5. Place plate on lightly greased oven tray. Cut leaf shapes from leftover pastry for trimming and place around the plate.

6. Cover pastry on pie plate with baking paper, fill with dried beans or rice. Cook for 10 minutes.

7. Remove paper and beans, cook for a further 10 minutes. Remove leaves from the tray.

8. Combine remaining ingredients, mix well. Pour into pastry case.

9. Cook at 180C (350F) for about 50 minutes. Decorate pie with leaves.