Apple Crumble

Serves 4

  • 4 apples – about 800g (Golden Delicious, Lady William, Jonogold or Royal Gala variety)

    2 tablespoons lemon juice

    ¼ cup Bundaberg White Sugar

    Crumble:

    2 tablespoons desiccated coconut

    1/3 cup plain flour

    ½ teaspoon cinnamon

    1/3 cup Bundaberg Rich Brown Sugar

    1/3 cup rolled oats (not instant)

    50g butter, softened

    To Serve:

    Bundaberg Icing Sugar Mixture

    vanilla ice-cream or thick cream

  1. Preheat oven to 180ºC.
  2. Make crumble: place all crumble ingredients in a bowl and mix with a metal spoon to combine. Set aside.
  3. Peel, core and quarter apples. Slice each quarter into 4 wedges. Place in a bowl, add lemon juice and toss to combine, then stir in sugar. Place in a 5cm deep, 1 litre (4 cup) capacity oven proof dish. Press down firmly.
  4. Top evenly with crumble (do not be concerned if crumble comes above dish rim). Place on a baking tray. Bake 35 minutes or until crumble is golden brown and apples are cooked when tested with a skewer. Stand 10 minute. Serve dusted with a little icing sugar and accompanied by ice-cream or thick cream.