Apple Crumble


Prep time 15 minutes
Cook time 40 minutes
Serves 6 - 8



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 denarau 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 ¼
¼ cup cornflour
1 lemon, zest and juice
1/4 cup caster sugar
¼ cup denarau sugar, plus 2 tbsp to sprinkle at the end
1 tsp cinnamon
50g Ashgrove butter, diced
Ashgrove pure cream, to serve



Preheat oven to 180 degrees

Step 1 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, denarau sugar, cinnamon and half of the butter to a separate bowl, mix until apples are coated in the mixture. Transfer to a large saute pan over medium to high heat and cook for 5 to 10 minutes.

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

Serve with fresh pouring cream.


DessertsSimon Hamilton