Seasonal Fruit Compote with Milk Powder Crumble

Milk crumble crumb

240g milk powder

240g plain flour

72g cornstarch

120g sugar

4 pinch of salt

340g butter

Fruit Compote

2kg seasonal fruit (feijoia, plum, apricot)

750g diced apple

250g caster sugar

75g diced chilled butter

1-2 lemons zested and juiced

250g blueberries

Milk crumble crumb

Melt butter and mix with dry ingredients and squeeze together into bite size bites.

Leave to chill in the fridge until hard.

Bake in the oven at 150C for 10 minutes. Keep cooking until light golden colour.

Leave to cool and store in airtight container.

Will keep for 2-3 months if stored correctly

Fruit Compote

Peel/de-seed/core your chosen fruit.

Dice fruit into 2cm sq and keep to one side with the apple dice.

Melt your sugar and 3tbsp of sugar into a sauce pan, over a medium heat. (don’t move the sugar as it will crystalize.)

Once melted turn up the heat and cook until golden caramelize colour has developed.

Remove from the heat and little by little at your butter.

Once all butter is in the sugar mix add your fruit and return to heat and cook quick and fast to keep the fruit shape and texture.

Add the lemon zest, juice and blueberries once happy the fruit is cooked.

Leave to chill and reheat as needed.