Recipe extract: Jan Bilton’s Tamarillo Cookbook
Published by: Irvine Holt

Crumble Topping

½ cup each: brown sugar, rolled oats, coarsely chopped walnuts
¼ cup wholemeal flour
75g butter, softened
1 tsp ground cinnamon


6 tamarillos, peeled
2 apples, peeled, cored and sliced
¼ cup sugar
1 tbsp custard powder

Preheat the oven to 180°C.

Combine all the ingredients for the topping and place to one side.

Slice 4 of the tamarillos and combine with the apples, sugar and custard powder. Place in a 20-23cm baking dish. Press the topping over the fruit. Bake for 15 minutes.

Halve the 2 remaining tamarillos lengthwise leaving the stalks on if possible. Place on top of the crumble. Continue baking for 20 minutes, until cooked and bubbling. Great served with cream or ice cream. Serves 4-6.

Tip: Tamarillos and apples make an excellent filling for shortcakes and traditional pies.

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