Pink Apple and Jaboticaba Crisp


When the jaboticaba (Tree grape or Myrciaria cauliflora) bush fruits, it produces kilos of fruit and there’s a
rush to get it all juiced, jellied and preserved for later. This year our spring crop produced over 45 kilos of fruit! This delicious dish is just a treat. Here’s how to make it.

For the pink part:

1 kg jaboticabas
½ cup sugar
Wash the fruit and put them in a pan with the sugar. Cook gently til the jaboticabas burst and go soft. Cool and push through a colander and catch the juice. The seeds and skin will stay in the colander.
For the pink apple crisp:
6 apples peeled and sliced
1 cup sugar
1 cup jaboticaba juice
1 dessertspoon cornflour dissolved in 1 tablespoon water
1 cup rolled oats
½ cup plain flour
½ cup brown sugar
2 teasp cinnamon
4 tablespoons butter or margarine

Cook the apples in the jaboticaba juice with 1 cup sugar til soft. Stir in the cornflour mix and keep stirring the pink apples til the juices boil and thicken. Remove from heat.

For the crisp crumbly topping, put into a bowl the rolled oats, flour, brown sugar, cinnamon and butter or margarine. Lightly rub the butter through the dry ingredients with your fingers until it resembles dry breadcrumbs. Now put a generous helping of the pink apples into an oven proof dish. Top with the crisp crumbly topping mix. Pop into the oven to cook at 180C for 20 minutes.

While this is nice hot, it’s even better cold and Damien can vouch for it as a delicious brekky dish, even though some people would not agree with eating dessert for brekky. (Joel, that’s for you!).