Culinary magic can happen in moments – all that is needed is a dash of inspiration and an Alison.
We had invited ourselves to our friend’s house for dinner – and felt we should at least contribute dessert. So we stopped at the supermarket on the way over and peered at the chilly shelves packed with frozen goodies. One of our dinner guests was gluten intolerant which limited the options somewhat, but absolutely nothing appealed.
Armed with a bottle of wine, we carried on, slightly defeated. Dinner was superb, slow-roasted pork among other treats. Surely, we were too full for dessert.
Besides, there was none.
But no – Alison jumped up and announced she’d been to the Hamilton Farmers Market that morning, and could easily whip up a blueberry crumble with macadamia highlights. It would have been churlish to say nay, and while we watched, she hustled and bustled in the kitchen. The resulting dessert was seriously good; steaming from the oven and served with a dollop of cream. The blueberries worked beautifully with the nutty crumble, hints of chocolate made the lips smack together in appreciation.
And she made the recipe up on the spot, too. What a perfect lesson in the benefits of making do.
For a gluten-free version, use an appropriate cake or biscuit mix rather than flour.
About 200g Mac’s Snack macadamias
1 cup flour
1 cup raw sugar
100g cooking chocolate
100g melted butter
500g Monavale blueberries, fresh or frozen
(If using frozen, thaw in oven while making the crumble topping)
Preheat oven to 180 degrees C.
Roughly chop the macadamias and then blitz them to crumbs in a blender.
Mix together with flour and sugar.
Chop chocolate and add with the butter – mix together well.
Put blueberries in a lightly greased baking dish and sprinkle crumble mix evenly over the top.
Bake for 10 – 15 minutes or until golden.