Salted Butterscotch & JAZZ™ Apple ANZAC Crumble

• Servings

  Makes: 4-6 servings

INGREDIENTS

• Topping
• 1⁄2 cup flour
• 1⁄4 cup brown sugar
• Pinch sea salt
• 1 tsp ground cinnamon
• ½ cup cold butter cubed
• 1⁄2 cup rolled oats
• Filling
• 6 JAZZ™ Apples, cored and chopped
• 2⁄3 cup caramel
• Pinch of sea salt
• 1 and ½ tbsp butter, chopped

METHOD

• Preheat the oven to 180 degrees Celsius
• 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 oat 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