serves
6-8
prep
15 minutes
cook
40 minutes
difficulty
Easy
serves
6-8
people
preparation
15
minutes
cooking
40
minutes
difficulty
Easy
level
Ingredients
For the crumble
- ½ cup puffed rice
- ½ cup rolled oats
- ½ cup milk powder
- ½ cup almond meal
- ½ cup caster sugar
- 1 tsp cinnamon
- ½ cup raw sugar
- ½ cup four roses Plain flour
- 1 tsp baking powder
- Pinch of Tasman sea salt
- 175 g butter, diced
For the filling
- 2 kg granny smith apples, peeled and quatered.
- ¼ cup cornflour
- 1 lemon, zest and juice
- ¼ cup caster sugar
- ¼ cup raw sugar, plus 2 tbsp to sprinkle at the end
- 1 tsp cinnamon
- 50 g butter, diced
- Pure cream, to serve
Instructions
Preheat oven to 180ºC. To make the crumble, add all the dry ingredients to a bowl and mix together. Add in 150 g of butter and use your fingertips to rub it all together, for approximately 5 minutes.
For the filling, add apples, cornflour, lemon juice and zest, caster sugar, raw sugar, cinnamon and half of the butter to a separate bowl, mixing until apples are coated in the mixture. Transfer to a large saute pan over medium to high heat and cook for 5 - 10 minutes.
Place crumble over apples and dollop with remaining diced butter, then sprinkle raw sugar over the top. Place pan in the oven and cook for 25 minutes. Serve with fresh pouring cream.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
