Sagely is a tool to help you avoid allergens, not a guarantee, and it can miss them. You decide what goes in your food, so always check the ingredients and packaging yourself.
Ingredients
For the filling
- 800 g Granny Smith apples (about 6 medium)
- 60 g caster sugar
- 8 g plain flour
- ½ tsp ground cinnamon
- ¼ tsp ground nutmeg
- 1 tbsp lemon juice
- 30 ml water
For the crumble topping
- 150 g plain flour
- 100 g rolled oats
- 120 g cold butter, cubed
- 80 g demerara sugar
- ½ tsp sea salt
- 50 g flaked almonds (optional but recommended)
To serve
- custard
- vanilla ice cream
Method
Prepare the filling
Preheat the oven to 180°C fan-forced.
Peel, core, and slice the Granny Smith apples into 8mm-thick slices.
In a large bowl, combine the caster sugar, plain flour, cinnamon, nutmeg, and lemon juice. Add the apple slices and toss gently until evenly coated.
Transfer the apple mixture to a 9-inch baking dish, spreading evenly. Pour the water over the top and set aside.
Make the crumble topping
In a separate bowl, whisk together the flour, rolled oats, demerara sugar, and sea salt.
Add the cold cubed butter to the dry mixture. Using your fingertips, rub the butter into the flour and oats until the mixture resembles coarse breadcrumbs with some pea-sized pieces of butter still visible (this creates the crumbly texture).
Stir through the flaked almonds if using.
Bake
Scatter the crumble topping evenly over the apples, pressing gently so it holds together in clumps but isn't compacted.
Place the baking dish on a baking tray (to catch any drips) and bake for 40–45 minutes, until the crumble top is deeply golden brown and the apple filling bubbles around the edges.
Remove from the oven and rest for 5 minutes.
Divide among serving bowls and top generously with warm custard or a scoop of vanilla ice cream. Serve immediately.
