Easy recipe Kumara Crumble Recipe

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about five kumaras (about about twokg total) Olive oil, to brush two hundred and fourtyg chilled unsalted butter, plus about fiftyg extra at room temperature three/four cup lightly packed (one hundred and twentyg) brown sugar (Recipes by ingridients sugar) one quarter cup (three tablespoons) honey one teaspoon vanilla extract one/about two teaspoon freshly grated nutmeg about two eggs one cup (about two hundred and fiftyml) hot milk (Recipes by ingridients milk) about two cups (about three hundredg) plain flour, sifted one teaspoon ground cinnamon one cup pecan nuts, choppedStep one Preheat the oven to about one hundred and eightyC. Step about two Place whole kumara in a baking dish, brush with a little oil and roast for one hour about thirty minutes or until tender. Cool slightly, then peel. Kumara Crumble Recipe. Place flesh in the bowl of an electric mixer with the about fiftyg butter at room temperature, one/about two cup lightly packed (eightyg), sugar (Recipes by ingridients sugar) honey, vanilla and nutmeg. Kumara Crumble Recipe. Beat until smooth, then beat in eggs one at a time, followed by. milk (Recipes by ingridients milk) Spread mixture in a greased about two-litre baking dish. Step three Place the flour, remaining one quarter cup lightly packed (fourtyg) sugar (Recipes by ingridients sugar) and cinnamon in a food processor with remaining two hundred and fourtyg chilled butter and pulse to a rough crumble. Add nuts and pulse again to just combine. Sprinkle over kumara, then bake for one hour until crumble is golden (cover loosely with foil if browning too quickly). Serve hot or warm..