Name: Cinnamon apple crumble
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 8
Ingredients: Filling; 4 medium (600g) Pink Lady apples; 4 medium (600g) Granny Smith apples; 1 tablespoon finely grated lemon rind; 2 tsp apple cider vinegar; ½ cup (110g) firmly packed brown sugar; 1 tsp sea salt flakes; 1 tablespoon cornflour; ¾ teaspoon ground cinnamon; ½ teaspoon ground allspice or ginger; vanilla ice-cream, to serve; Crumble topping; 1¼ cups (185g) self-raising flour; 1 cup (90g) rolled oats; ½ cup (110g) raw caster sugar; ½ cup (80g) dry-roasted almonds, chopped coarsely; ½ cup (60g) almond meal; 2 teaspoon ground cinnamon; ½ teaspoon sea salt flakes; 125 grams butter, melted, cooled slightly

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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Serves 8

Prep

20M

Cook

40M

Total

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!

Ingredients

Filling

4 medium (600g) Pink Lady apples

4 medium (600g) Granny Smith apples

1 tablespoon finely grated lemon rind

2 tsp apple cider vinegar

½ cup (110g) firmly packed brown sugar

1 tsp sea salt flakes

1 tablespoon cornflour

¾ teaspoon ground cinnamon

½ teaspoon ground allspice or ginger

vanilla ice-cream, to serve

Crumble topping

1¼ cups (185g) self-raising flour

1 cup (90g) rolled oats

½ cup (110g) raw caster sugar

½ cup (80g) dry-roasted almonds, chopped coarsely

½ cup (60g) almond meal

2 teaspoon ground cinnamon

½ teaspoon sea salt flakes

125 grams butter, melted, cooled slightly

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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