Kinako Mochi Apple Crumble
Nutty kinako crumble layered on top of sugared apples with chunks of stretchy mochi baked to toasty perfection. There are so many textures going on here, which make each bite a little different and fun!
Ingredients
- 2 bramley apples (medium)
- 2 tbsp golden caster sugar
- 1 block kiri mochi (chopped into small pieces)
- 150 g plain flour
- 60 g kinako flour
- 80 g caster sugar
- 95 g cold butter (unsalted & cubed)
- 2 tbsp oats
- 1 tbsp Demerara sugar
Instructions
- Gather all the ingredients and preheat the oven to 190°C.
- Peel the apples, remove the core, and chop into evenly sized chunks.
- Add the apples to the baking dish, coat them in golden caster sugar, and mix well.
- Nestle in the chunks of mochi and set aside whilst you make the crumble.
- Combine the plain flour, kinako flour, and caster sugar in a large mixing bowl.
- Add the cold cubed butter to the dry ingredients. Use your fingertips to rub the butter and dry ingredients together until it resembles damp sand.
- Pour the crumble mixture over the apples and smooth it out. Sprinkle the oats and Demerara sugar over the crumble.
- Bake for about 25-30 minutes, or until the apples are cooked and the crumble is a golden brown.
- Crumble is best served hot, with a good helping of ice cream or custard. It will keep in the fridge for 3-4 days, just make sure to thoroughly heat up before serving.