My friend Azita, from the most beautiful blog Fig and Quince, is travelling overseas over the next couple of months… to her beloved homeland of Iran that she hasn’t seen in 35 years. Her excitement and anticipation for this journey is well and truly infectious!
Not long ago, she very sweetly approached a number of her blogging friends to help out with providing a ‘guest post’, so that Fig and Quince may continue to run smoothly during her time away. I was completely humbled (and surprised… and excited…) that Azita had invited me to do this… Gather and Graze is still less than a year old and most of the time I still feel like the new kid on the block… winging it as best I can.
The one request she had, was that my dish, if at all possible, should have a Persian-slant to it. So, this is for you dear Azita… beautiful, new season Australian apples (from a local orchard no less) have been infused and enhanced with the exotic delights of cardamom, pistachio, barberries and rosewater to create a Persianised Crumble that (may not rival the foodie delights of Tehran and surrounds, but…) will at least touch upon some of the flavours that make Persian cuisine so delicious and unique.
Safe and wonderful travels my friend… You will be in my thoughts often.
(Persianised) Apple Crumble with a Rosewater Cream | Gather and Graze
- 50g Roasted Unsalted Pistachios (chopped fairly finely)
- 150g/1 Cup Plain Flour
- 75g/ 1/3 Cup Raw (or Brown) Sugar
- Pinch of Sea Salt
- 90g Chilled Unsalted Butter (separated into 75g and 15g)
- 4-5 Apples (peeled, cored and chopped into chunks)
- 10g/3 Tablespoons Dried Barberries
- 2 Tablespoons Brown Sugar
- 1 Teaspoon Ground Cardamom
- 250ml/1 Cup Heavy Cream
- 1½ Teaspoons Rosewater Essence
- 1 Tablespoon Icing (Powdered) Sugar (sifted)
Pre-heat the oven to 180°C.
Start by making the crumble topping… Place the pistachios, flour, raw sugar and salt into a large mixing bowl and stir to combine. Add the 75g portion of butter (that has been diced into small cubes) and rub into the flour mixture using fingertips.
For the apples… place a medium saucepan over medium heat and add the 15g portion of butter. Once it has melted, add the apples, barberries, brown sugar and cardamom and allow to cook for 4 to 5 minutes (just enough time for the apples to soften slightly and for the barberries to rehydrate a little).
Divide the apple mixture evenly into either individual baking dishes/ramekins or one larger-sized baking dish).
Spread the crumble mixture evenly over the top of the apple. Place dish(es) into the oven and bake for approximately 25 to 30 minutes until golden on top.
Allow to cool a little, before serving warm with rosewater cream (simply whip together the cream, rosewater essence and icing sugar until you have medium/stiff peaks) and/or ice-cream.
A Little Tip…
Another delicious alternative is to mix together some vanilla ice-cream with rosewater essence (about 1 teaspoon rosewater to 200g of ice-cream). If the ice-cream softens too much during the mixing, place it back into the freezer for half an hour or so, to harden a little. This was absolutely perfect with the apple crumble – I can well and truly recommend it!