Mango | Fig | Thyme Crumble
Serves 8 (little 4oz ramekins)
1 peach (optional)
6 springs fresh thyme
5 tbsp brown sugar
For the crumble topping -
150g cold butter
150g blitzed granola or oats
60g brown sugar (or more if you want a sweeter crumble)
60g blitzed almonds
Chop the fruit into similar size chunks and add to a heavy bottomed sauce pan, add the springs of thyme, lemon juice and sugar. Place on a medium to high heat for 45 minutes to an hour, stirring occasionally. Get on with the crumble topping.
Rub together (or use the paddle attachment on a stand mixer) the cold butter, flour, blitzed granola or oats, sugar and almonds until you reach a good crumbly consistency. Set aside.
Pre-heat the oven to 180°C fan. Remove the thyme stalks and distribute the fruit into 8 little ramekins and top with the crumble mix. Alternately you can use a shallow baking dish if you prefer. Bake for 40 minutes or until the crumbles are caramelised on top and bubbling.
Serve with dollops of fig leaf ice cream, recipe here.