toasty apple crumbles

  • 6oog pink lady apples (about 4 apples)
  • ⅓ cup (80ml) maple syrup
  • 1 teaspoon vanilla extract

crumble topping

  • 80g unsalted butter, chopped
  • 1 cup (90g) rolled oats (stars of the show)
  • ½ cup (40g) flaked almonds (crunch!)
  • ½ teaspoon ground cinnamon (optional)
  • ¼ cup (35g) self-raising (self-rising) flour
  • ⅓ cup (80ml) maple syrup 
  1. Preheat oven to 180°C (350°F). With a small sharp knife, cut the apples into quarters and remove the cores. Chop into 1cm cubes. Place in a big bowl, add the maple and vanilla and toss to combine with a wooden spoon. Set aside.
  2. To make the crumble topping, place the butter in a small saucepan over low heat and stir with the wooden spoon until melted. Place the oats, almonds, cinnamon, flour and maple in a medium bowl. Add the melted butter and mix really well to combine.
  3. Divide the apple mixture between 4 shallow 1-cup-capacity (250ml) ovenproof dishes. Spoon the crumble topping onto the fruit, making sure it’s nice and even. Place the dishes on a baking tray and bake for 25 minutes or until golden and the fruit is soft. With oven gloves on, remove the crumbles from the oven. Serve them warm topped with a scoop of vanilla ice-cream and some extra maple, if you like. makes 4
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