makes
23-36
prep
20 minutes
cook
50 minutes
difficulty
Easy
makes
23-36
serves
preparation
20
minutes
cooking
50
minutes
difficulty
Easy
level
Ingredients
Apples
- 3 cups peeled and diced apple (about 3 apples)
- 60 g unsalted butter
- 50 g (¼ cup, packed) light brown sugar
- 1½ tbsp (30 ml) maple syrup
- 1 tsp (3 g) ground cinnamon
- ¼ tsp (1 g) ground allspice
- ¼ tsp (1 g) ground nutmeg
Base and topping
- 225 g unsalted butter, at room temperature
- 300 g (1 ½ cups, packed) light brown sugar
- 2 large eggs, at room temperature
- 1 tsp (5 ml) vanilla extract
- 2 cups (300 g) plain (all-purpose) flour
- ½ tsp (1.5 g) ground cinnamon
- ½ tsp (2.5 g) salt
- ¾ cup (75 g) rolled oats
Makes one 20 cm (8 inch) square pan. Cuts into 25-36 bite-size squares, or 16 dessert-sized squares.
Cooling time: 30 minutes.
Instructions
- Preheat the oven to 190°C (375°F). Lightly grease and line a 20 cm (8 inch) square pan with baking (parchment) paper so that the paper comes up the sides.
- Stir the apples, butter, brown sugar, maple syrup, cinnamon, nutmeg and allspice together in a sauté pan over medium-high heat until it begins to bubble. Let the apples simmer for about 15 minutes, stirring occasionally, until the apples are tender. Remove the pan from the heat and let this cool to room temperature.
- For the base, cream the butter and brown sugar together by hand until smooth. Add the eggs one at a time, beating well after each additional and then stir in the vanilla. Stir in the flour, cinnamon and salt until evenly combined.
- Measure out about 1 cup (250 ml) of this batter and spoon the rest into the prepared pan, using floured fingers to press in the batter. Spread the cooled apples overtop. Stir the oats into the reserved base batter and crumble this on top of the apples. Bake for about 35 minutes, until the crumble top is golden brown.
- Cool the pan on a rack before slicing, or chill to cut more precise squares. The squares can be served warm or at room temperature (see Note).
Note
• For a plated dessert, serve a warm square with a scoop of ice cream, a dollop of whipped cream, or a slice of Cheddar cheese.
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.
