This crumble has the best of both worlds, a crunchy wholegrain topping over a sweet, slightly tart filling of apple and cranberries. Delicious served hot with ice cream or custard, but equally delicious the next day served cold! You only need a small serve, as it is very filling.
Ingredients
Filling
- 800 g canned pie apple
- 1/2 cup Craisins dried cranberries
- 2 whole cloves
Crumble
- 2 cup wholemeal fresh breadcrumbs
- 1 cup quick oats
- 1/2 cup soft brown sugar
- 1/2 cup flaked almonds
- 1 tsp ground cinnamon
- 1 tbs butter
Method
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Step 1Preheat oven to 180C.
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Step 2Filling: One hour before baking, combine the apple and craisins, add the cloves. Pour into ceramic or glass baking dish and set aside so that the moisture from the apples can soak into the cranberries.
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Step 3Crumble: Combine ingredients either by hand or by gently pulsing in food processor.
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Step 4Using finger tips, rub butter into mixture until it is roughly spread through the mixture.
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Step 5Spread crumble mix over the apple filling.
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Step 6Bake for 20 minutes or until filling is starting to bubble up and crumble is becoming firm and golden.
Recipe Notes
Craisins are sweetened dried cranberries. Good quality wholemeal bread such as Lawsons or Taylors works well in this dessert as the crumbs stay plump and soft and become crunchy. The butter only needs to be distributed through the mixture, don't try to achieve a fine pastry-like rub. The combinations of fruit are unlimited! Berries or rhubarb could be added to apple, adjust the spices or add sugar to suit.
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