Dazz Switalla Flavour Secrets No.1 The Strand Chef www.no1thestrand.co.nz

Fresh fruit should be part of everyone's diet. I partake of fresh juices a lot more these days and it's a great way to bulk up your fruit intake. Sometimes you have to get a little clever when catering for children to up their intake.

Apples are still cheap and plentiful at the moment, and one of my personal favourites is an
apple crumble.
During the years I have quickly whipped up a crumble as a last minute dessert.
The urge to make use of a bowl full of apples on the bench the other day came to an abrupt halt when I found I didn't have enough butter to melt for my crumble topping.
Could I use some oil, I pondered. Then, I remembered a recipe for banana butter that I could try.
The inspiration continues…last time I wrote about using apples I combined them with walnuts.
This time my home pantry contains some Whittaker's White Chocolate and Macadamia bar, so I'll use that as well. Who can resist chocolate? Come to think of it, why is it still in the pantry?
Like an illusionist, called dynamo, but not as alien blooded...I whipped up a cracker of a crumble for those hungry children as the rain kept them all inside.
The prototype went down extremely well, so here is this week's apple, banana, and macadamia and white chocolate crumble recipe.

Apple, Banana, and White Chocolate Crumble
Serves four

Ingredients
8 medium apples, any type
100g dark coconut sugar
1tsp cinnamon
1 tsp mixed spice
3 bananas
½ cup milk
½ cup water
100g Whittaker's White Macadamia
Chocolate, finely chopped
½ cup rolled oats
½ cup plain flour
Pinch sea salt

Method
First make the banana butter by mashing bananas with milk, half the coconut sugar and salt. Slowly bring it to a simmer for 4-5minutes on a low heat. Stir constantly to prevent burning, then allow to cool in a separate container. Place in the fridge to set for half hour.
Peel four of the apples and cut into slices, grate the other four apples leaving their skins on and keep separate.
In a stainless pot, dissolve the remaining coconut sugar with the water, then stew the sliced apples until nearly cooked for 4-7 minutes, depending on apple.
Add grated apple which should cook though for a minute, before adding the spices.
When almost all the liquid has been absorbed, remove the apple mix and place into a suitable baking dish.
Make the crumble mix by adding rolled oats, chocolate, and flour together in a bowl, then add two tablespoons of banana butter.
You can freeze the rest (it's like banana ice cream) or use like a spread on pancakes or crumpets.
Mix crumble loosely then place on top of apple mix and bake in a preheated oven at 180 degrees Celsius for 15-20minutes.
A nice crust would have formed, serve with ice cream.