April 27, 2011

Chestnut and apple crumble

I've been snacking on those gorgeous Pink Lady apples we picked during our country-side weekend and I've taken some of the delicious chestnuts to my partner's Japanese mum who absolutely adores them. I was keen to find a tasty way to combine both of these autumn ingredients and this chestnut and apple crumble is the perfect answer. 

You could easily adapt this recipe to your liking - try using rolled spelt or rye instead of oats, adding different spices like nutmeg or cloves or serving the crumble with a scoop of vanilla ice cream as an indulgent dessert. In any way it is autumn in a bowl and pure comfort on a rainy day.  

Chestnut and apple crumble
(serves 2-4)
(Recipe inspired by iga.net.au)

400g chestnuts

2 Pink Lady apples
100ml water
juice of 1/2 lemon

1 tbsp olive oil
3 tbsp flaked almonds
3 tbsp rolled oats*
small pinch of ground ginger
pinch of ground cinnamon

raw honey, to serve

* for a gluten-free version, use pure uncontaminated rolled oats.

1. Place the chestnuts in a saucepan and cover with water. Bring to boil, then simmer for 15-20 minutes.

2. Peel the chestnuts keeping the unpeeled ones in the hot water. Cut the peeled chestnuts in half or leave whole. Set aside.

3. Peel the apples, then slice into wedges. Bring the water and lemon juice to boil, add the apple wedges and simmer for a few minutes or until just tender. Remove from the heat and set aside.

4. Heat one tablespoon of olive oil in a small frying pan. Add the chestnuts and sauté until golden. Scoop the chestnuts into serving bowls.

5. Add the flaked almonds, oats, ginger and cinnamon onto the same frying pan and toast until golden. (Be careful not to let them burn!)

6. To assemble, place the apple wedges on top of the chestnuts, sprinkle with the almond and oat mixture, then drizzle generously with the honey. Serve warm.