Ingredients
4 granny smith apples, peeled, cored, chopped into 2cm pieces
¼ cup caster sugar
2 Tbsp water
Juice ½ lemon
2 tsp cornflour
Double cream, to serve
Crumble topping
¾ cup plain flour
¾ cup rolled oats
¾ cup shredded coconut
½ cup brown sugar, firmly packed
125g butter, melted
Method
-
Preheat oven to 160°C fan-forced (180°C conventional).
-
Put apple, sugar and water in a medium saucepan over medium-high
heat, and cook for about 10 minutes or until slightly softened. Drain away
excess liquid and transfer to a large bowl. Combine lemon juice and
cornflour then drizzle over apples, toss to coat. -
Spoon mixture into four shallow baking dishes and place dishes on an oven tray.
-
To make the crumble topping, put flour, oats, coconut and brown sugar
into a large bowl. Drizzle over butter and stir until just combined into a
lumpy mixture. Divide mixture over apples and bake for 30 minutes until
golden brown. Serve with double cream.
Cook's tip
To make a large crumble, simply spoon apple mixture into a large 30x20cm baking dish and scatter crumble topping over the top. Bake as above.
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