Coconut Apple Crumble
1980s · handwritten
Serves 6 servings · 15 min prep · 35 min cook
Some details on this card were ambiguous — see notes.
coconutapplecrumblebakedsimple
Ingredients
- 1.1 cup desiccated coconut
- 2.0.5 cup sugar
- 3.125 gram butter, melted
- 4.1 cup cake meal
- 5.1 canned pie apple, small tin
- 6.lemon rind, grated; to taste
- 7.sugar, to taste; for apple topping
- 8.jam, a little; spread on base before adding apple
Method
- 1.Melt the butter and add to the dry ingredients. Mix to a crumb.
- 2.Press half the crumbs into a greased pie dish. Spread with a little jam.
- 3.Put the apple (mixed with grated lemon rind and sugar to taste) on top.
- 4.Sprinkle the balance of crumbs onto the apple.
- 5.Bake at 180°C for approximately 35 minutes.
Notes
- Card title is 'Coconut Base' — the full dish is a coconut crumble shell with apple filling.
- 'Cake meal' in South African Jewish cooking may refer to matzo cake meal (fine ground matzo, used for Passover) OR to plain cake flour. No Passover markers appear in this recipe, so standard cake flour is the more likely interpretation.
- Baking time on the handwritten card is partially unclear — appears to be 35 minutes at 180°C.