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, all purpose 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 shredded coconut
- 50 g butter, unsalted
- 2 tbsp golden syrup
Instructions
Apple Base
- Preheat oven to 160°C/320°F.
- 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.
I cook this recipe in my 26cm deep enamel cast iron skillet, or my 26cm cast iron braiser.
Please note all recipes on this website are in US measurements. Eg, 1 cup / 240ml, 1 tablespoon/15mls. Oven temperatures refer to a fan-forced oven.
Nutrition
- Serving Size:
- Calories: 408
- Sugar: 38.9 g
- Sodium: 29.6 mg
- Fat: 18.1 g
- Carbohydrates: 59 g
- Protein: 4.8 g
- Cholesterol: 20.2 mg