Salted Butterscotch & JAZZ™ Apple ANZAC Crumble
- Servings
Makes: 4-6 servings
INGREDIENTS
- Topping
- 1⁄2 cup flour
- 1⁄4 cup brown sugar
- Pinch sea salt
- 1 tsp ground cinnamon
- ½ cup cold butter cubed
- 1⁄2 cup rolled oats
- Filling
- 6 JAZZ™ Apples, cored and chopped
- 2⁄3 cup caramel
- Pinch of sea salt
- 1 and ½ tbsp butter, chopped
METHOD
- Preheat the oven to 180 degrees Celsius
- For the topping, combine the flour, brown sugar, salt, and cinnamon in a bowl
- Add the butter cubes and rub into dry ingredients to resemble breadcrumbs
- Stir in the oats, then set aside in a fridge while you cut the apples
- Toss the chopped apples well with the caramel sauce and salt
- Split the mixture between 4-6 ramekins, top each with a knob of butter then sprinkle the oat topping evenly all over each
- Bake for 40-50 minutes until the apples are bubbling and the crumble is golden brown
- Serve with lots of ice cream
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