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
- 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
- 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.
- To make the crumble topping, place the flour, sugar, cinnamon, oats and butter in a large bowl and mix until just combined.
- 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
- ⅓ cup (75g) caster (superfine) sugar
- ⅔ cup (50g) shredded coconut
- 120g butter, melted
- 1 cup (150g) plain (all-purpose) flour, sifted
METHOD
- 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.
- Place the sugar, vanilla seeds, apples and blueberries in a bowl and mix well to combine.
- 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
- 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.
- 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.
- 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.