I love apple crumble

Classic apple crumble

BY DONNA HAY

INGREDIENTS

• 5 medium Granny Smith (green) apples (900g), peeled, cored and cut into 2cm dice
• ½ cup (110g) caster (superfine) sugar 
• 2 tablespoons lemon juice 
• ½ teaspoon ground cinnamon 
• store-bought vanilla ice-cream, to serve 

crumble topping

• 1½ cups (225g) plain (all-purpose) flour 
• ¾ cup (165g) caster (superfine) sugar 
• 1 teaspoon ground cinnamon 
• 1 cup (90g) rolled oats 
• 225g unsalted butter, melted

METHOD

1. Preheat oven to 180°C (350°F). Place the apple, sugar, lemon juice and cinnamon in a large bowl and mix to combine. Transfer to a 1.5-litre-capacity ovenproof dish. 
2. To make the crumble topping, place the flour, sugar, cinnamon, oats and butter in a large bowl and mix until just combined. 
3. Spoon the crumble mixture over the apple and place the dish on a large baking tray. Bake for 40–45 minutes, or until the crumble is golden and the apples are soft. Serve with vanilla ice-cream. Serves 6.

Blueberry, apple and coconut crumble

BY DONNA HAY



INGREDIENTS

• ½ cup (110g) caster (superfine) sugar
• 1 vanilla bean, split and seeds scraped 
• 4 Granny Smith (green) apples, peeled and chopped 
• 500g frozen or fresh blueberries 

coconut crumble

• ⅓ cup (75g) caster (superfine) sugar 
•  ⅔ cup (50g) shredded coconut 
• 120g butter, melted 
• 1 cup (150g) plain (all-purpose) flour, sifted

METHOD

1. Preheat oven to 180ºC (350ºF). To make the coconut crumble, place the sugar, coconut, butter and flour in a bowl and rub with your fingertips until the mixture resembles course breadcrumbs. 
2. Place the sugar, vanilla seeds, apples and blueberries in a bowl and mix well to combine. 
3. Spoon into a 26cm round ovenproof dish. Sprinkle over the crumble mixture and bake for 20–25 minutes or until golden. Serves 6.

Apple, honey, pecan and ginger crumbles

INGREDIENTS

• 4 green (Granny Smith) apples (800g), peeled, cored and thinly sliced
• ⅓ cup (120g) honey
• 12 gingernut biscuits (165g)
• ¾ cup (105g) plain (all-purpose) flour
• ⅓ cup (40g) pecans 
• 100g unsalted butter, melted 
•  vanilla ice-cream, to serve

METHOD

1. Preheat oven to 180°C (350°F). Place the apple and honey in a medium bowl and toss to combine. Divide the apple mixture between 4 x 1-cup-capacity (250ml) ovenproof ramekins and place on a baking tray. 
2. Place the biscuits in a food processor and process until coarsely chopped. Add the flour and pecans and pulse until the pecans are chopped. Transfer to a medium bowl, add the butter and mix to combine. 
3. Spoon the crumble over the apple mixture and bake for 15–20 minutes or until the apple is bubbling. Top with vanilla ice-cream to serve. Makes 4.