Japanese Knotweed Apple Crumble

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December 10, 2009

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Ingredients

1/2 cup Japanese Knotweed, Peeled and Sliced
2 Granny Smith Apples, Peeled and Sliced
3 tablespoons Butter
4 tablespoons Brown Sugar
1/2 cup flour
1/4 teaspoon Cinnamon

Preparation

1
Saute Japanese knotweed and apples with 1 tablespoon butter, 2 tablespoons sugar, and cinnamon in a frying pan until soft.
2
Mix 2 tablespoons butter and 2 tablespoons sugar together, then add 1/2 cup flour bit by bit, until it becomes crumb-like in texture.
3
Place knotweed and apple mixture in a lightly buttered baking pan or dish. Cover with crumb mixture and bake 30-40 minutes in a 350 degree oven until the top is browned.
4
Serve hot with ice cream.

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