Apple Crumble


PREP TIME 15 minutes
COOK TIME 40 minutes


For the crumble;
½ cup puffed rice
½ cup rolled oats
½ cup milk powder
½ cup almond meal
½ cup caster sugar
1 tsp cinnamon
½ cup demerara sugar
½ cup Four Roses plain flour
1 tsp baking powder
Pinch of Tasman sea salt
175g Ashgrove butter, diced

For the filling;
2kg granny smith apples, peeled and cut in quarters
¼ cup cornflour
1 lemon, zest and juice
¼ cup caster sugar
¼ cup demerara sugar, plus 2 tbsp to sprinkle at the end
1 tsp cinnamon
50g Ashgrove butter, diced
Ashgrove pure cream, to serve


Step 1
Preheat oven to 180 degrees. To make the crumble, add all the dry ingredients to a bowl and mix together. Add in 150g of butter and use your fingertips to rub it all together, for approximately 5 minutes.

Step 2
For the filling, add apples, cornflour, lemon juice and zest, caster sugar, demerara sugar, cinnamon and half of the butter to a separate bowl and mix until apples are coated in the mixture. Transfer to a large sauté pan over medium to high heat and cook for 5 to 10 minutes.

Step 3
Place crumble over apples and dot with remaining diced butter, sprinkle demerara sugar over the top. Place pan in the oven and cook for 25 minutes.

Serve with fresh pouring cream.