This time I am sharing with you home-made Parsnip, Apple, Blueberry and Hazelnut Crumble. On one of the evenings we had this with custard, on the other it was simply with cream.
What I love about this Root vegetable crumble recipe is its versatility. You can easily swap some of the ingredients to reflect the seasons or your taste.
In place of the carrots you can have Swede, beetroot or carrots.
The golden caster could be demerara sugar, coconut sugar, honey, maple syrup
Nuts - walnuts, pecan, almonds
Additional spices, nutmeg, ginger, mixed spices,
And of course you can veganize it too.
I am sharing this with Credit Crunch Munch hosted by Fuss Free Flavours and Fab Food For All and; Food Year Link Up hosted by Charlotte's Kitchen for Bramley Apple Week 8 - 14 February.
Sweet Parsnip, Apple, Berry and Hazelnut Crumble
1 large parsnip or 2 medium parsnips, peeled and grated
3 Bramley apples, peeled and sliced thinly
2 teaspoons golden caster sugar
Punnet of Autumn berries: raspberries, blueberries, cranberry or elderberries
For the crumble topping
150g plain four
100g chilled, diced butter
75g golden caster sugar
50g rolled oats
50g hazelnuts, roughly chopped
Preheat oven to gas mark 4/180oc.
Place the parsnips, apples and sugar in a ovenproof dish with 2 tablespoons water. Stir well.
Place in oven for soften for 20 minutes.
In a bowl, rub the butter and flour until it resembles breadcrumbs, then stir in the sugar and oats and finally the hazelnuts. Stir well .
Remove the soft apply parsnips from the oven and stir in the berries.
Then scatter over the hazelnut crumble mix over evenly.
Return to oven and bake for 15 - 20 minutes or until golden and the berries are beginning to burst.
Remove from the oven, allow to cool for a few minute before serving with either cream or custard.