Eat seasonal with a warm custard apple crumble
There’s something humbling yet soul-lifting about harvesting fresh seasonal produce from the earth and crafting the edible rewards into a nourishing meal for friends and family. South Bank’s new Epicurious Garden, which opened to the public last week, is inviting local foodies to do exactly that – help maintain an edible, productive garden in the parklands. The organic patch of herbs, fruit and vegetables has been designed by horticulture experts but will be partly maintained by volunteer gardeners, and hungry visitors will also be able to nibble on free samples as the produce grows. Inspired by the bounty of seasonal produce currently available in Brisbane, South Bank has shared its recipe for custard apple crumble, calling home cooks to forage for the last few custard apples of the season. Follow the recipe below to warm up your weekend.
INGREDIENTS
2 custard apples
2 green apples, sliced
1/2 cup plain flour
1/2 cup rolled oats
1/2 cup hazelnuts, roasted and chopped
1/2 cup brown sugar
1/2 cup pitted dates, chopped
pinch of cinnamon
100 g butter, chopped
METHOD
Preheat the oven to 180ºC.
Scoop the flesh out of the two custard apples and discard the seeds. Combine with the two sliced apples in a greased baking dish.
Mix together the plain flour, rolled oats, chopped roasted hazelnuts, brown sugar and chopped pitted dates with a pinch of cinnamon.
Rub the butter through the mixture to form a crumble consistency. Sprinkle the crumble topping over the fruit.
Place the crumble in the pre-heated oven and bake for 30 minutes.
Serve with a drizzle of warm custard or a dollop of ice-cream on top.
Find more information on South Bank’s new Epicurious Garden initiative as well as seasonal recipes online.
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