If there is a way of enjoying hot cross buns multiple times a day just tell me where to sign up. I’m a traditionalist, I don’t like chocolate or new fruit like cherry in mine, and I only eat them in the two weeks before Easter. But when I’m in the zone, I’m in the HCB zone with all my heart.
The Sydney Morning Herald did a short piece on ways to enjoy HCB through the day, and I latched on the to the crumble idea. I patiently left two of my Brasserie Bread HCB for the last night of the Easter break. It seemed a good way to end the festival of the bunny.
- 2 stale hot cross buns, lightly toasted then blitzed into a crumb in the thermomix
- 90g butter, cool and cubed
- 1 tablespoon brown sugar
- 1 apple, peeled and chopped
- 1 pear, peeled and chopped
- Handful of chopped strawberries
Place the fruit in a baking dish, about 1 litre capacity.
In a separate bowl mix the HCB crumbs, butter and sugar. Crumble with your fingers until it goes like sand.
Top the fruit with the crumble. Cover with aluminium foil and pop into a preheated 170 degree oven for 45 minutes. I removed the foil after 35 minutes to brown the top.
Serve with yoghurt, cream or ice-cream.
This was an outstanding crumble, crunchy and toasty with the spice from the HCB. A fabulous end to the holiday weekend.