A delicious twist on an Anzac biscuit recipe, JAZZ™ Apples has partnered with Gretchen Lowe to create an incredibly simple oaty butterscotch and apple crumble. New season 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
  1. Preheat the oven to 180C.
  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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