APPLE PECAN & COCONUT CRUMBLE

Ingredients:

Crust:

• 375ml Flour
• 375ml Coconut
• 45ml Brown Sugar
• 190g Butter
• Pinch of Salt

Filling:

• 7 Class 1 Apples
• 50ml Dried Currants
• 100g Butter
• 100g Pecan Nuts
• 250ml Brown Sugar
• 15ml Cinnamon
• 187,5ml Flour
• 5ml Vanilla Essence

Crumb Topping:

• 250ml Flour
• 250ml Brown Sugar
• 100g Pecan Nuts
• 62,5ml Coconut
• 15ml Cinnamon
• 100g Butter, Melted

Cooking Method:

1. To prepare the crust, combine all the dry ingredients in a bowl. Slightly soften the butter and cut it into the dry ingredients. The dough will come together easily and combine the last bits by hand.
2. Press the crust dough into a well buttered pie dish (30cm) until it is 7mm in thickness.
3. Peel and core the apples. Slice into 4mm thick slices, not too thin to become mushy and not too thick so that it will not cook.
4. Melt the filling butter in a pot. Add in the brown sugar, cinnamon and flour to the melted butter and mix well with a whisk.
5. Add a little bit of water to create a thinner consistency. Once it resembles a light caramel sauce add in the vanilla essence, apples, currants and chopped pecan nuts.
6. Fill your pie crust with the delicious filling and make sure it is compact.
7. To create your crumb topping, combine the flour, brown sugar, pecan nuts, cinnamon and coconut.
8. Add in the melted butter a little at a time while combining it with a fork. Sprinkle this generously over the filled pie.
9. Preheat your Char-Broil grill to medium. Leave one of the grates off, so that you have space to place the pie dish without risking any damage to it.
10. Use a large foil pan underneath the pie dish to catch any bubbling filling.
11. Bake the apple crumble with a closed lid for 1 hour or until the crumble is crisp on top. Let the crumble stand for at least 6 hours to set.
12. Slice, garnish with fresh cream and enjoy!