Description
Is there anything more comforting than a crumble? Or wait, an apple and walnut ANZAC crumble? This one is literally Autumnal heaven.
Ingredients
Scale
Apple Base
- 1 Lemon (Juiced)
- 1 kg Peeled, cored, chopped cooking apples (Roughly 8 granny smith apples)
- ¼ c White Sugar
- 1 tsp Cinnamon (Ground)
- 2 tsp Plain Flour
- 25 g Butter (Unsalted, cut up into about 8 pieces)
Crumble Topping
- 100 g Walnuts (Roughly Chopped)
- 1½ c Oats
- ½ c Brown Sugar
- ½ c Desiccated Coconut
- 50 g Butter (Unsalted)
- 2 tbsp Golden Syrup
Instructions
Apple Base
- Preheat oven to 160°c.
- In a large bowl, pop in the lemon juice. Peel and core the apples. Cut them into a rough 2cm dice. Add to the bowl and toss the apple in lemon juice to coat.
- In a separate bowl combine flour, white sugar & cinnamon. Gently mix. Add to the apples and toss the to thoroughly coat them.
- Pop the apples into a cast iron frypan. Dot the apple with the butter bits randomly around the pan.
Crumble Topping
- Roughly chop the walnuts and spread over the top of the apple base.
- In a bowl combine the remaining dry ingredients. Mix well.
- Melt the butter and golden syrup in a saucepan. Add to the dry ingredients. Mix through to combine.
- Crumble to topping over the apple and walnut base.
- Pop into the preheated oven for 1 hour. Serve just out of the oven with ice cream and a drizzle of golden syrup.
Notes
Now just a heads up. This crumble is for a crowd and will easily feed 8 people dessert. You can simply half the recipe for a smaller size. Bring to the table just out of the oven while it’s still bubbling away in the pan.