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Dessert

Cinnamon apple crumble

This gourmet twist on a classic apple crumble uses both Granny Smith and Pink Lady apples, plus oats and almonds in the crumble.
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Love apple crumble? We have lots of sweet crumble recipes in this collection. It includes crumble cakes as well as crumble desserts.

This recipe takes the Anzac biscuit and uses it as a crumble topping. It’s delicious!

Cinnamon apple crumble.

Ingredients

Filling
Crumble topping

Method

1.To make the filling: Peel and core apples; cut each apple into eight wedges. Place apple wedges in a large bowl with remaining ingredients; toss well to combine. Refrigerate for 30 minutes while making the crumble.
2.Meanwhile, make the crumble topping: Combine ingredients, except butter in a large bowl. Pour over butter and stir until mixture forms clumps.
3.Preheat oven to 200°C/180°C fan-forced.
4.Place apple mixture with ¼ cup (60ml) water in a in a 28cm ovenproof skillet or dish. Roast for 20 minutes.
5.Remove skillet from oven; reduce temperature to 180°C/160°C fan-forced. Scatter crumble over mixture. Bake for a further 20 minutes or until crumble is golden and fruit is bubbling. Serve with ice-cream.
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Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

Tags: Apple Autumn Autumn/Winter British Dessert

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