Dessert from the Shelf

1 small tin sliced peaches or apricot halves, 1/2 cup cream or evaporated milk, 3/4 cup plain flour, 1/2 cup brown sugar firmly packed, 1 level tsp cinnamon, pinch salt, 2 oz butter or margarine.

Method: Drain fruit. Arrange in 9 in. tart plate, pour milk or cream over it. Sift flour, salt, sugar and cinnamon. Rub butter in lightly with tips of fingers. Sprinkle top over fruit. Bake in moderate oven until crumbs are brown - about 15 mins. Serve while still warm with cream.

Source: contributed by B. Roocke in Booleroo Centre Primary School 1885-1985 Centenary Recipe Book (Revised edition 1985 of 1970 edition, p.56.

Easy Apple Crumble

3/4 cup sugar

3/4 cup flour

3/4 cup butter

3/4 cup coconut

Method: Crumble all together and sprinkle on top of cold stewed apples. Bake until brown on top.

To vary this dish add a little crushed pineapple and 1 sliced banana to the apple. Sprinkle the crumble with a little cinnamon. Serve with icecream, cream or custard.

Source: Mantle of Safety Cookbook 2 (The Port Augusta Women's Air Branch Auxillary of the Royal Flying Doctor Service of Australia, c1987), p.113.

Crumble Topping I

3/4 cup cornflakes

1/4 cup coconut

1/2 cup brown sugar

1/4 cup condensed milk

Method: Combine all ingredients and mix well. Sprinkle over any stewed fruit base.

Source: Mantle of Safety Cookbook 2 (The Port Augusta Women's Air Branch Auxillary of the Royal Flying Doctor Service of Australia, c1987), p.112.

Pineapple Crumble with Coconut Topping

850g crushed pineapple

1/2 cup caster sugar

2 lightly beaten eggs

3 passion fruit

300g sour cream

2 tbspns. plain flour

Method: Combine undrained pineapple and passion fruit in shallow ovenproof dish, sprinkle with 1/3 sugar. Mix sour cream, eggs and remaining sugar and sifted flour on bowl. Beat until smooth. Pour over pineapple mixture. Sprinkle with topping. Bake in moderate oven for 30 mins. or until set and golden brown.

Crumble topping

1/3 cup brown sugar

1 tspn. grated orange rind

2/3 cup plain flour

1 cup coconut

90g butter

Method: Combine sifted flour, sugar, coconut, rind and 1/2 tspn. nutmeg in bowl. Rub in butter.

Source: Mantle of Safety Cookbook 2 (The Port Augusta Women's Air Branch Auxillary of the Royal Flying Doctor Service of Australia, c1987), p.117.