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Seasonal Fruit Crumble, served with LCHF Vanilla Custard

A word from Chef Craig Rodger: “I think in winter more than any other time of year a pudding after dinner is such a comforting way to keep warm and brighten the early nights. Take advantage of the seasonal quinces that are available just now. They are low to moderate carbohydrate, so if you are being strict with your carbohydrate intake you might want to have a small portion. On the other hand if you are able to tolerate a little more carbohydrate in your diet this recipe is zero added sugar and drastically reduced overall carbs compared with regular crumble.”

A word from the Whole Food Dietitian (Caryn Zinn Dietitian): “Quinces have a short season, so grab them while you can to make this delicious dessert. Quinces are quite a bit higher in carbohydrate than other fruits so it’s probably just as well the season is short. They do, however, provide a good supply of Vitamin C, potassium, zinc, iron, copper, dietary fibre and health-promoting phytochemicals. Remember though, this is a dessert, which automatically means it is a treat food. Enjoy the special occasion!

A word from the Fat Professor (Prof Grant Schofield): “This is one of those almost treat type dishes. It has a bit more carbohydrate, but once in a while that’s okay. Yum!”

 

Serves: 6 – 8
Carb count: 15g

Equipment
• Pre-heated oven @ 160°C
• Potato peeler
• Mixing bowls
• Knife
• Chopping board
• Pots
• Slotted spoon
• Ovenproof dish
• Food processor (if using)
• Whisk or fork
• Baking tray
• Spoon

Ingredients
• Quince 3 – 4 large
• Lemon 1 wedge
• Cinnamon quill ¼
• Peppercorns 4
• Star anise 1
• Orange peeled and juiced 1
• Stevia (optional)

Crumble Mixture:
• Butter (cold from the fridge) 60g, 4 tbsp
• Ground almonds 350g, 2 cups
• Ground cinnamon 2.5g, 1tsp
• Stevia to taste (if using)
• Egg whisked 2

Accompaniment: LCHF Vanilla Custard
• Cream 250ml, 1 cup
• Egg yolks 4
• Stevia (optional)
• Vanilla pod scraped (or vanilla extract 5ml, 1tsp) 1

• Substitute accompaniment: Vanilla mascarpone
• Mascarpone 250g, 1 cup
• Vanilla pod scraped (or vanilla extract 5ml, 1tsp) 1

Method:

Peel the quince using a potato peeler and place into a bowl of water with a wedge of lemon to prevent discolouring. Once all the quince are peeled, cut them lengthwise into 6 – 8 pieces and cut out the core. They resemble apples or pears and if you have any experience coring those then this will be easy. Place the quince on to boil along with the spices, then peel and juice of one orange and the stevia if using (you can reuse this liquid another time to cook other fruit or more quince in). Cook the quince at a simmer for 30 – 45 minutes until they go a beautiful earthy pink colour and are tender, be careful not to stir them too much as they become delicate as they cook. Carefully remove the quince and transfer to an ovenproof dish, make sure you don’t transfer too much juice into the dish too or it can get a bit messy. Prepare the crumble mixture in a food processor (or you can simply “rub” the butter into the ground almonds until they resemble crumbs and proceed as below) by adding the ground almonds, stevia (if using), cinnamon and the butter and blitzing until the mix resembles crumbs. At this stage stir in the whisked eggs and gently stir together being careful not to overwork the dough. Press the dough out onto a greaseproof papered tray and bake for 6 minutes. Using a spoon you can gently mix the crumble up to ensure even cooking and to encourage clumps to form. This mix can be made in advance and used on all sorts of things like yoghurt or chia pudding. Returning to the quince, top the dish with the crumble mix and bake for 10 – 12 minutes at 160°C. You can prepare the crumble in advance and have it in the fridge; when you need it simply bake as described above. To accompany the crumble we recommend homemade LCHF Vanilla Custard. It is very easy, simply add the cream, vanilla seeds, stevia or xylitol (if using) and the yolks to a metal bowl and place the bowl on top of a pot of simmering water. Mix every 10 – 20 seconds for 6 – 8 minutes until it coats the back of a spoon. If you want an easier accompaniment we recommend mixing vanilla into some mascarpone and serving a dollop with the piping hot crumble. Enjoy!

 

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