Ingredients with Measurements:
- 4 ripe sapodillas, peeled and chopped
- 1/2 cup all-purpose flour
- 1/2 cup rolled oats
- 1/2 cup brown sugar
- 1/2 cup unsalted butter, chilled and cubed
- 1/4 tsp salt
- 1/4 tsp ground cinnamon
Special equipment needed:
- 9-inch baking dish
- Mixing bowl
- Pastry cutter or fork
- Oven
Step-by-step instructions:
1. Preheat the oven to 375°F (190°C).
2. In a mixing bowl, combine the flour, rolled oats, brown sugar, salt, and ground cinnamon.
3. Add the chilled and cubed unsalted butter to the mixture and use a pastry cutter or fork to cut the butter into the dry ingredients until the mixture resembles coarse crumbs.
4. Spread the chopped sapodillas evenly in the bottom of a 9-inch baking dish.
5. Sprinkle the crumble mixture over the sapodillas, covering them completely.
6. Bake the sapodilla crumble for 30-35 minutes or until the top is golden brown and the sapodillas are tender.
7. Remove the baking dish from the oven and let it cool for a few minutes before serving.
Time:
Preparation time: 15 minutes
Cooking time: 30-35 minutes
Temperature:
375°F (190°C)
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 350
Total fat: 18g
Saturated fat: 11g
Cholesterol: 46mg
Sodium: 155mg
Total carbohydrates: 47g
Dietary fiber: 4g
Total sugars: 27g
Protein: 3g
Substitutions for ingredients:
- You can use any type of fruit instead of sapodillas, such as apples, pears, or peaches.
- If you don't have rolled oats, you can use quick oats or substitute with almond flour or coconut flour for a gluten-free option.
- You can use coconut sugar instead of brown sugar for a healthier alternative.
Variations:
- Add a teaspoon of vanilla extract to the crumble mixture for extra flavor.
- Top the sapodilla crumble with a scoop of vanilla ice cream or whipped cream for a decadent dessert.
- Mix in some chopped nuts, such as almonds or pecans, to the crumble mixture for added crunch.
Tips and tricks:
- Make sure the butter is chilled and cubed before adding it to the dry ingredients for the crumble mixture.
- Use ripe sapodillas for the best flavor and texture.
- If the crumble is browning too quickly, cover it with foil halfway through baking.
Storage instructions:
Store any leftover sapodilla crumble in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat the sapodilla crumble, place it in the oven at 350°F (175°C) for 10-15 minutes or until heated through.
Presentation ideas:
Serve the sapodilla crumble in individual ramekins or bowls for a more elegant presentation.
Garnishes:
Garnish the sapodilla crumble with a sprinkle of cinnamon or a drizzle of caramel sauce.
Pairings:
Pair the sapodilla crumble with a cup of hot tea or coffee for a cozy dessert.
Suggested side dishes:
Serve the sapodilla crumble with a scoop of vanilla ice cream or a dollop of whipped cream for a decadent dessert.
Troubleshooting advice:
If the crumble is too dry, add a tablespoon of melted butter to the mixture. If it's too wet, add a tablespoon of flour.
Food safety advice:
Make sure to wash your hands and any utensils or equipment before handling food. Store any leftovers in the refrigerator and reheat thoroughly before consuming.
Food history:
Sapodillas, also known as chikoo or sapota, are a tropical fruit native to Mexico and Central America. They are now grown in many parts of the world, including India and the Philippines.
Flavor profiles:
Sapodillas have a sweet and slightly grainy texture, similar to a pear or kiwi. The crumble topping adds a buttery and crunchy contrast to the soft fruit.
Serving suggestions:
Serve the sapodilla crumble warm with a scoop of vanilla ice cream or whipped cream for a delicious dessert. It can also be served as a breakfast or brunch dish with a cup of coffee or tea.
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Taste: Sweet, Nutty, Caramelized, Fruity