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.


Crumble topping


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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