Entertaining Dessert

Roasted fruit with macadamia white choc crumble

Name: Roasted fruit with macadamia white choc crumble recipe
Yield: 6
Ingredients: 200g white chocolate, finely chopped; 260g rhubarb stalks, cut into 5cm lengths; 2 Granny Smith apples, peeled, cored, cut into wedges; 220g caster sugar; 95g honey; 1 tsp vanilla bean paste; 2 tsp cornflour; 500g mixed seasonal berries, halved if large (we used strawberries, blueberries and raspberries); 100g plain flour; 100g salted butter, chilled, chopped; 80g brown sugar; 45g rolled oats; 100g macadamia; 1/2 tsp mixed spice

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by Dominic Smith

Jun 03, 2025

This delightfully sweet and rustic dessert takes the natural sweetness of seasonal ripe, juicy fruits and elevates it with a rich, buttery macadamia and burnt white chocolate crumble topping. You’ll need a large (1.5L capacity) ovenproof dish for this recipe.

200g white chocolate, finely chopped
260g rhubarb stalks, cut into 5cm lengths
2 Granny Smith apples, peeled, cored, cut into wedges
1 cup (220g) caster sugar
1/4 cup (95g) runny honey
1 tsp vanilla bean paste
2 tsp cornflour
500g mixed seasonal berries, halved if large (we used strawberries, blueberries and raspberries)

Crumble topping

2/3 cup (100g) plain flour, sifted
100g salted butter, chilled, chopped
1/3 cup (80g) brown sugar
1/2 cup (45g) rolled oats
2/3 cup (100g) macadamias, roasted, roughly chopped
1/2 tsp mixed spice

Method

1.

Preheat oven to 220°C/200°C fan-forced. Grease a large baking tray and line with baking paper. Evenly scatter chocolate on tray and roast for 6-8 minutes, until golden and caramelised. Stand tray on a wire rack until cooled completely.
2.

Place rhubarb, apple, sugar, honey, vanilla and cornflour in a large bowl and toss well to combine. Toss through berries and place in a large (1.5L capacity) ovenproof dish. Bake fruit for 40-45 minutes, until sauce has thickened and rhubarb is tender.
3.

Meanwhile, for the crumble, grease a large baking tray and line with baking paper. Place flour and butter in a food processor and whiz until mixture resembles breadcrumbs. Add remaining ingredients and pulse until just combined. Scatter over prepared tray and bake for 15-20 minutes, tossing and breaking up with a large metal spoon every 5 minutes, until golden. Cool completely – crumble will crisp up as it cools – then place in a large bowl. Crumble roasted chocolate over crumble mixture and toss to combine. Set aside until ready to serve.
4.

To serve, scatter fruit with crumble and top with dollops of yoghurt.

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Recipe Notes

You can make the crumble ahead of time. Cool thoroughly then store in an airtight container in a cool place for up to 1 month. You can also swap the yoghurt for vanilla ice cream.