Ripe ground cherries bring a bright fruit note to a warm apple crumble with an oat topping.
Times are estimates; follow the doneness cues in the method. Quantities refer to harvested food, never planting seeds.
Ingredients
- 300 g fully ripe golden ground cherries, husks removed
- 500 g apples, peeled and diced
- 50 g sugar, divided
- 1 tbsp lemon juice
- 1 tbsp cornstarch
- 80 g rolled oats
- 60 g all-purpose flour
- 70 g cold butter, cubed
- 1/2 tsp ground cinnamon
Method
- Heat oven to 190°C / 375°F. Rinse ripe fruit. Toss fruit with 25 g sugar, lemon and cornstarch in a 2-litre baking dish.
- Rub butter into oats, flour, remaining sugar and cinnamon until clumpy; scatter over fruit.
- Bake 30–35 minutes until fruit bubbles and topping is golden. Rest 10 minutes before serving.
Storage
Cool cooked food promptly in shallow containers and refrigerate within 2 hours at 4°C or colder. Use within 2–3 days, or freeze promptly where texture allows. Refrigerate raw prepared salads and dairy sauces promptly; dress salads just before serving. Reheat cooked leftovers to 74°C.
Grow the main ingredient
Start with the named variety in the Casa Verde seed shop. Growing time, harvest size and flavour depend on your conditions; this recipe uses the harvested crop.
Shop seeds: Aunt Molly's Ground Cherry Seeds
What to cook next
Original recipe developed with AI assistance; not yet kitchen-tested. The image is an AI-generated serving illustration.
