Spicy Fruit Crumble
500 g Safari Mixed Fruit Salad
1 litre freshly-squeezed orange juice
2 long pieces of lemon rind (without any white pith)
65 ml lemon juice
125 ml sugar (or more, to taste)
3 sticks cinnamon (or 10 ml ground cinnamon)
6 whole cloves (or a generous pinch of ground cloves)
2 large pieces of mace (or 5 ml ground nutmeg)
125 ml hard, cold butter, grated
180 ml Sasko Cake Flour
125 ml soft brown sugar
10 ml ground cinnamon
180 ml Bokomo Right Start Fibre Plus, coarsely crushed
Place the fruit in a saucepan and add the orange juice, lemon rind and juice, sugar, cinnamon, cloves and mace.
Bring to a boil, reduce heat and cover. Simmer until the fruit is soft and plump. Increase heat and allow to cook uncovered until the sauce has reduced and become syrupy enough to your liking.
Meanwhile make the crumble by lightly rubbing the butter into the flour until it resembles coarse breadcrumbs. Stir in the sugar, cinnamon and fibre cereal and set aside until required.
When the fruit is cooked to your liking, transfer it to an oven-safe pie dish that’s been sprayed with non-stick spray. If you want to, at this stage, you can fish out the cloves and cinnamon stick.
Top the fruit with the crumble and bake in the oven preheated to 190º C for 20 – 30 minutes or until the crumble is cooked and golden.
Serve as is, or with honey-sweetened plain yoghurt or vanilla custard.