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APPLE & BLACKBERRY CRUMBLE
PREP: 20 MINUTES | COOK TIME: 30 MINUTES | MAKES: 2 SERVINGS
DIRECTIONS
1 Put butter and flour into a mixing bowl and rub
butter into flour until the mixture resembles fine
breadcrumbs. Stir in demerara sugar. Reserve
crumble topping.
2 Peel, core and slice apples. Layer apples with
blackberries, granulated sugar and water into a
20cm shallow tin or the Ninja multi-purpose pan.
3 Spoon crumble over the fruit mixture
to cover completely.
4 Sprinkle over seeds, oats and demerara sugar
and gently press onto crumble.
5 Select BAKE/ROAST, set temperature to 180°C
and set time to 30 minutes. Select START/STOP
to begin.
6 Cooking is complete when crumble is golden
brown. Allow to cool slightly before serving.
INGREDIENTS
FOR THE CRUMBLE TOPPING
40g butter
80g plain flour
40g demerara sugar
2 teaspoons pumpkin seeds
2 teaspoons sunflower seeds
1 tablespoon rolled oats
1 tablespoon demerara sugar
FOR THE FILLING
400g bramley or cooking apples
100g blackberries
2 tablespoons water
40g granulated sugar to taste
DESSERTS
CAULIFLOWER CHEESE
PREP: 10 MINUTES | COOK TIME: 12 MINUTES | MAKES: 4 SERVINGS | PRESSURE RELEASE: QUICK
APPROX. PRESSURE BUILD: 8 MINUTES | PRESSURE COOK: 1 MINUTE | AIR CRISP: 7 MINUTES
DIRECTIONS
1 Place cauliflower florets and water in the pot.
2 Assemble the pressure lid, making sure the
pressure release button is in the SEAL position.
Select PRESSURE and set to LO. Set time to
1 minute.
3 When pressure cooking is complete, quick release
the pressure by moving the pressure valve to the
VENT position. Carefully remove lid when unit has
finished releasing pressure.
4 Transfer cauliflower to a colander to drain.
Wipe out pot.
5 Select SEAR/SAUTÉ and set to 4 (medium-
high). Select START/STOP to begin. Add milk,
butter and flour to pot and using a silicone
balloon whisk, whisk together continuously until
sauce starts to thicken, this may take several
minutes. Turn down the heat to 2 (low medium).
6 Then whisk in mustard, seasoning and half
the cheese. Stir in the drained cauliflower and
sprinkle over the remaining cheese.
7 Close crisping lid. Select AIR CRISP, set
temperature to 200°C, and set time to 7 minutes.
Select START/STOP to begin.
8 Cooking is complete when cheese is golden
brown.
INGREDIENTS
1 medium head of cauliflower, cut into florets
250ml water
500ml whole or semi skimmed milk
50g unsalted butter, cut into small cubes
50g plain flour
1 tsp dried English mustard powder
Salt and freshly ground black pepper
100g mature cheddar cheese, grated
SNACKS & SIDES
26 Desserts
27
Questions? ninjakitchen.co.uk
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