This warming winter dessert is perfect for a Saturday night. It makes the most of the in-season apples and the crumble adds a burnt caramel crunch and sweetness. Created by Masterchef finalist, Renae Smith, this recipe gets the tick of approval from even the fussiest eaters!
Filling
4-5 large Granny Smith apples
1 cup of frozen mixed berries
2 bottles of Sydney Cider (reserve half a bottle to drink yourself whilst cooking)
100g Caster Sugar
Crumble
100g brown sugar
100g butter (for vegan, use Nuttlex or similar)
100g plain flour
50g rolled oats
50g shredded coconut
1 teaspoon cinnamon
Method
1. Heat oven to 180c (fan forced) or 200c (regular)
2. Peel the apples and chop into chunks (around 3-4cm)
3. Pour the sugar over the apples and cover them with the cider.
4. Bring to a simmer over a medium heat for about 10 minutes, stirring occasionally. Apples should just soften but still have a slight crunch.
5. Meanwhile, make the crumble: place all dry ingredients into a bowl and rub the butter through with your fingertips until the mixture resembles bread crumbs and holds together when pressed.
6. Drain the apples (drink the left over cider) and put them in an oven-proof dish. Sprinkle over the frozen berries.
7. Cover the apples and berries with the crumble topping.
8. Put the crumble in the oven for 20-30 minutes, or until golden brown and bubbling.
Serve with cream or ice-cream.
