Kumara crumble Recipe
Ingredients
5 kumaras (about 2kg total)
Olive oil, to brush
240g chilled unsalted butter, plus 50g extra at room temperature
3/4 cup lightly packed (120g) brown sugar
1/4 cup (3 tablespoons) honey
1 teaspoon vanilla extract
1/2 teaspoon freshly grated nutmeg
2 eggs
1 cup (250ml) hot milk
2 cups (300g) plain flour, sifted
1 teaspoon ground cinnamon
1 cup pecan nuts, chopped
Kumara crumble Recipe
Method
Step 1
Preheat the oven to 180°C.
Step 2
Place whole kumara in a baking dish, brush with a little oil and roast for 1 hour 30 minutes or until tender. Cool slightly, then peel. Place flesh in the bowl of an electric mixer with the 50g butter at room temperature, 1/2 cup lightly packed (80g) sugar, honey, vanilla and nutmeg. Beat until smooth, then beat in eggs one at a time, followed by milk. Spread mixture in a greased 2-litre baking dish.
Step 3
Place the flour, remaining 1/4 cup lightly packed (40g) sugar and cinnamon in a food processor with remaining 240g chilled butter and pulse to a rough crumble. Add nuts and pulse again to just combine. Sprinkle over kumara, then bake for 1 hour until crumble is golden (cover loosely with foil if browning too quickly). Serve hot or warm.
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