Photography: Rochelle Eagle / Styling: Lee Blaylock
Apple crumble is the classic winter comfort food and this apple crumble recipe is not only simple, it’s delicious, too. With only a few easy steps, you’ll have homemade apple crumble in no time. First you make the crumble topping with flour, rolled oats, nuts, cinnamon, and ginger. Then you make the apple filling – Ruby Gold, Fuji or Granny Smith apples work best. Next you add butter, more ginger and cinnamon before topping with that crunchy crumble topping. Then it’s just a matter of baking it for 45 minutes. And voila – easy winter dessert on the table.
For more warming winter desserts, try this moreish Anzac biscuit dessert recipe, citrus-infused self-saucing orange pudding or check out our list of the ultimate winter dessert recipes.
Ingredients
Method
For the crumble, mix all the dry ingredients in a stand mixer with the paddle attachment until combined. Slowly, add the butter on low speed, then continue to mix until the mixture has a coarse sandy texture (any more and it will turn into cookie dough).
Preheat the oven to 175°C (155°C fan-forced).
For the apple filling, peel, core and roughly dice half the apples. Place in a wide ovenproof frying pan with the sugar and lemon zest and juice, and cook over medium heat for about 5 minutes. Meanwhile, peel, core and roughly chop the remaining apples and slowly add to the pan. Stirring regularly to ensure they don’t stick to the bottom, cook for a further 5 minutes (this technique will result in a mixture of contrasting textures).
Add spices and butter and stir until the butter is melted.
Cover apples with the crumble and bake for 45 minutes or until the crumble is nice and golden or the filling is bubbling up and out.
This is an edited extract from The Baker’s Book edited by Ruby Goss, with photography by Rochelle Eagle and illustrations by Beci Orpin, published by Murdoch Books, $45.
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