• Servings

  Makes: 4-6 servings

INGREDIENTS

• Crumble and base
• 1 cup butter, cubed
• ¾ cup plain flour
• 2/3 cup rolled oats
• ¾ cup brown sugar
• ¼ cup coconut
• 1 teaspoon baking powder
• 1 teaspoon vanilla essence
• Filling
• 720 g JAZZ™ apples, cored and quartered
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground ginger
• 380g tin dulce de leche (caramel)

METHOD

• Preheat oven to 180 degrees Celsius
• Line a 20 x 20cm tin with baking paper
• Place all crumble ingredients in a bowl and mix until completely incorporated
• Press 2/3 of the crumble mixture into the lined tin
• Place the remaining mixture in the refrigerator. This will make it easier to crumble up later
• Use the back of a spoon to smooth base out evenly
• Bake for 15 minutes then set aside to cool
• Cut apples into thin slices then place in a pot over a low heat along with the ground spices
• Cook for 10 minutes or until apples have just started soften – careful not to let them get mushy
• Smear 2/3 of the dulce de leche over the baked base then top with apples. – use your hands to crumble the remaining crumble mixture over the apples
• Bake for 25 - 30 minutes or until golden brown
• Leave in the tin to cool completely before cutting into squares
• Place remaining caramel in a microwave proof bowl and microwave for 30 seconds or until runny – drizzle over bars and chill