The lockdown bake-off has begun! Fire up the ovens, and don’t worry no flour is needed in this recipe! JAZZ Apples has partnered with Gretchen Lowe to bring you a delicious twist on an Anzac biscuit recipe. This oaty butterscotch and apple crumble incredibly simple and is sure to wow your bubble. JAZZ Apples are grown in sun-drenched Nelson and Hawke’s Bay orchards creating a tangy-sweet flavour that cuts through the caramel for a not-too-sweet (but rich) dessert.
Salted Butterscotch & JAZZ Apple ANZAC Crumble (Serves 4-6)
Topping:
1⁄2 cup flour
1⁄4 cup brown sugar
Pinch sea salt
1 tsp ground cinnamon
100g cold butter cubed
1⁄2 cup rolled oats
Filling:
6 Jazz Apples, peeled, cored and chopped
2⁄3 cup caramel (I used Highlander caramel)
Pinch of sea salt
30g butter, chopped
Preheat the oven to 180C.
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 oaty
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.
