These simple crumbles are crafted using a cored apple as a base, building the nutty, spiced crumble atop.
- 4 green apples
- 150 g unsalted butter, melted, plus extra for greasing
- 150 g almond meal
- 80 g rolled oats
- 125 g brown sugar
- 60 ml (¼ cup) golden syrup, plus extra for drizzling
- ½ tsp ground cinnamon
- ¼ tsp ground clove
- ¼ tsp flaked sea salt
- vanilla ice–cream, to serve
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
- Preheat the oven to 200°C. Cut the apples in half horizontally and take the cores out. Trim the bases if necessary, so that each half stands straight. Place the apples, cut–side up in a buttered baking dish.
- Combine all the remaining ingredients in a bowl. Mound the mixture generously on the apples, pressing it gently. Drizzle the apples with a little extra golden syrup. Cover the dish with foil or a lid and bake for 30 minutes, then uncover and bake for a further 15-20 minutes or until the topping is browned. Drizzle with more golden syrup and serve with vanilla ice-cream.
Adam Liaw cooks, laughs, and explores culture with some of Australia's most beloved in The Cook Up With Adam Liaw.
Photography by Adam Liaw.