Ingredients
Method
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For the crumble:
- 150 g butter
- 250 g flour
- 175 g brown sugar
- 100 g oats
- 100 g desiccated coconut
- 50 g pumpkin seeds
- 50 g sunflower seeds
- 2 T ground cinnamon For the apples:
- 10 Royal Gala Apples and Top Red apples (a mixture) , cored and quartered
- 1 lemon, zested and juiced
- ¼ cup golden syrup or honey (or 150 g brown sugar)
- 200 g butter
- 1 T vanilla paste or extract
Method
Ingredients
1. Rub the butter into the flour with your fingertips or process in a large blender until fine. Combine with the remaining ingredients. Mix well and set aside.
2. Preheat the oven to 180°C. Combine the apples, lemon juice and zest, syrup or honey, butter and vanilla and arrange in an ovenproof dish. Bake until the apples are slightly soft, about 20 minutes, then top with the crumble and bake for a further 20 minutes.
Cook's note: Make the crumble and keep it in a jar in the fridge for up to a week, or portion into Ziploc bags and store in the freezer for up to three months. Bake from frozen. You can also freeze the fresh quartered apples and bake straight from frozen, or bake and freeze them, then bake with the crumble topping until golden and bubbling.
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