Salted Butterscotch and Jazz Apple Crumble Recipe


I’ve partnered with the team at JAZZ Apples to create an incredibly simple oaty butterscotch and apple crumble.

 

Serves 4-6 | By Gretchen Houston

 

New season JAZZ Apples are grown in sun-drenched Nelson and Hawkes Bay orchards creating a tangy-sweet flavour that cuts through the caramel for a not-too-sweet (but rich) dessert. I’ve cheated and used store bought caramel but you could equally make your own using brown sugar and butter.

 

INGREDIENTS

 

Topping ingredients:
1⁄2 cup flour
1⁄4 cup brown sugar
Pinch of sea salt
1 tsp ground cinnamon
100g cold butter, cubed
1⁄2 cup rolled oats
Filling ingredients:
6 JAZZ Apples, peeled, cored and chopped
2⁄3 cup caramel (I used Highlander caramel)
Pinch of sea salt
30g butter, chopped

 

METHOD

 

1. Preheat the oven to 180°C.


2. For the topping, combine the flour, brown sugar, salt, and cinnamon in a bowl.


3. Add the butter cubes and rub into dry ingredients to resemble breadcrumbs.


4. Stir in the oats, then set aside in a fridge while you cut the apples.


5. Toss the chopped apples well with the caramel sauce and salt.


6. Split the mixture between 4-6 ramekins, top each with a knob of butter then sprinkle the oaty topping evenly all over each.


7. Bake for 40-50 minutes until the apples are bubbling and the crumble is golden brown.


8. Serve with lots of ice cream.


 

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