For the fruit filling:
First preheat the oven at 180°C
Mix the fruits with the coffee toffee apple jam and lime zest, then fill a baking dish with it halfway.
To make the crumble topping, mix the flour, sugar, baking powder, cinnamon powder and salt.
Add in the chilled unsalted butter.
Using your hands, lightly work the butter into the dry ingredients in a pinching motion until large heavy crumbs are formed. It should feel like damp sand.
Pour the crumble topping over the fruit mixture in the pie dish. Leave about half an inch at the top.
Bake at 180°C for 35 minutes until the fruit is bubbling on top and the topping is browned and firm to the touch.
Let it cool and set for about 30 minutes before digging in!
Best served with a scoop of ice cream or yoghurt!
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