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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