This cold, grey, drizzly autumnal day suggested that the kitchen was the only sensible place for me to be today. With the warmth and aroma that comes from oven-baking, who could possibly argue that this wasn’t the best of ideas? I’d been contemplating a softly scented Apple Crumble with an Aussie twist for a few days now and despite the weather being completely lousy for food photography, it was the perfect Apple Crumble-eating kind of day!
Macadamias were a given, they are my favourite nuts of all and work beautifully within any crumble topping. In this particular dessert though they are complemented also by the addition of two other native Australian ingredients – Ground Lemon Myrtle leaves, which add a unique citrusy note when sprinkled through with the apples; and Roasted Ground Wattleseeds, which provide a subtle complexity (think hazelnut crossed with coffee and chocolate) to the topping.
Now it occurred to me, that for those living far from our shores, some of these particular ingredients may be rather hard to come by in your regular supermarket or corner store… so for 2 lucky Gather and Graze followers, I’d love to send out a little gift pack that includes 1 x 25g pack of Herbie’s Ground Lemon Myrtle and 1 x 15g pack of Herbie’s Ground Wattleseeds. If you would like to go in the running for one of these packs, all you need do is leave a friendly comment on this post, letting me know that you would be keen to try out these ingredients in your own kitchen.
Entries will close on Friday 24th April, 2015 at 7pm AEST (Australian Eastern Standard Time) UTC+10:00. My children and I will place all valid names in a hat and randomly draw out 2 winners. Both of these people will then be notified by email, to arrange an address for delivery. Please note that this is NOT a sponsored post of any sort… the gift packs have been purchased by myself with the simple hope of sharing a unique little taste of Australia with you.
Competition now closed… thanks to all who participated!
Winners names drawn from my winter beanie!
The winners were Tanya (from Chica Andaluza) and Linda (from La Petite Paniere).
Cheers! Margot
Australian Apple Crumble | Gather and Graze
Ingredients
- 5 Medium/Large Apples (I used local Braeburn apples)
- 1½ Teaspoons Ground Lemon Myrtle
- 2 Teaspoons Raw (Caster) Sugar
- 1-2 Tablespoons Calvados (optional and lovely, but not terribly Australian at all…)
For the Crumble Topping:
- 150g (1Cup) Unsalted Macadamia Nuts
- 150g (1 Cup) Plain Flour
- 100g (½ firmly-packed Cup) Brown Sugar
- 1½ Teaspoons Roasted Ground Wattleseed
- 125g (½ Cup) Cultured Salted Butter (I used Pepe Saya) diced into small pieces
Instructions
Pre-heat the oven to 180°C.
Place the macadamias on a baking tray (lined with baking paper) and place in the pre-heated oven for about 5 or 6 minutes, until nicely golden and roasted. Allow to cool completely, before chopping coarsely – a food processor makes light work of this step.
Raise the oven temperature to 190°C.
In a medium mixing bowl, stir to combine the chopped macadamia nuts with all other crumble topping ingredients, except for the butter. Rub in the diced butter to the mixture, until you have a very coarse crumb-like texture. Place the bowl with the crumble topping into the fridge while you prepare the apples.
Peel, quarter and core each of the apples and then slice each quarter into 4 slices. Place the apple into a shallow baking dish (mine is about 25cm x 18cm) and toss the slices with the lemon myrtle, raw sugar and Calvados (if using). Spread out the slices evenly before spreading the crumble topping over the top.
Bake in the pre-heated oven for about 40-45 minutes or until the apples are cooked through and the crumble topping is beautifully crisp and golden. Please be sure to check at about the 30 minute mark, to see if the top is browning too quickly… if so, loosely place a sheet of foil over the crumble for the remaining 10-15 minutes.
Allow to cool ever so slightly, before serving hot with a scoop or two of vanilla ice cream.
Gather & Graze 
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Sounds delicious! You couldn’t be much further away so you’ll not be troubled by me popping in for a small sample. Sigh 😦
Very kind of you Jo – thank you! 🙂
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What a wonderful recipe! The macadamia nuts and native Australian ingredients sound like they make a deliciously unique apple crumble.
Thank you so much Mary! 🙂
This apple crumble looks awesome! I love the use of macademia nuts and wattleseed. Wattleseed is so Aussie. We don’t get it here.. would love to be in your draw too!
Happy anzac day, a day in advance!
Oooh, you’re just in the nick of time Jo! More than happy to pop your name into the hat this evening! Lovely to hear from you and Happy Anzac Day (for tomorrow) to you too. 🙂
Margot, I am fond of macadamia nuts too. You are using spices quite unfamiliar to me, but I have a feeling they add lots of flavor. I am all for Australian apple crumble! 😛
Such a lovely comment Fae – thank you! These herbs/spices really are quite lovely and unique… I’ll pop your name in the hat in just over a couple of hours time! M
Am I too late? Can I still enter my name? ‘Coz now that I’ve heard about Wattleseeds I must try them!! Wasn’t it you also who told us about finger limes? Such interesting plants you’ve got there in Australia. The crumble, btw, looks awesome! I LOVE apples and apple desserts! 🙂
No, not too late at all Angie! We’ll be drawing the names out this evening.
The finger limes must have been another Aussie blogger, perhaps Saucy Gander?? They’re quite a unique little fruit. Thanks for your lovely comment… I LOVE a good apple too! M
I’d love my name to go in the hat as these are unknown and intriguing ingredients to me! Love the idea of the macadamia nuts in the crumble as I adore them…I have to confess that apple crumble is right up there in my list of top favourite desserts!
Nothing like a hot apple crumble or pie through the winter months… especially with all the beautiful new season apples out right now. Thanks Tanya!
Tanya, your name was the first one drawn out of the hat! I’ve just sent you an email to arrange getting them across to you. Congratulations! Cheers, Margot
Thank you SO much Margot! It’s very kind of you to do a giveaway, and I’m thrilled to be receiving some ingredients which are new and exciting to me…looking forward to experimenting with them 🙂
That’s why I love blogging -lots of new information! Never tried those spices and of course I’d definitely love to be a part of your drawing! 😀 That lemon leaves is it the same as lemon verbena?
Hi Mila, I agree… blogging is such a wonderful way of finding out new and interesting ways of cooking! The lemon myrtle has quite a unique fragrance and taste – different from lemon verbena. I’ll pop your name in the hat on Friday! Cheers, Margot
Hey Margot, I totally love lemon myrtle – its one of my most favourite fragrances / flavours. For years I have used a lemon myrtle moisturiser … I LOVE lemon myrtle fudge and icecream and anyway, the lemon myrtle smell and taste has always reminded me of my Nana for some reason … and then one day I realised that Nana’s name was Lorna Myrtle. Maybe that’s why??? xxx
Love it dear Carol! Have you tried the local Frugii LM Ice Cream? It’s beautiful and can be found in some of the IGA’s about town. Somehow LM always reminds me of lemonade popsicles in summertime – on those super hot days, when nothing else will do! Funny, one of my nanas was Lorna too (though she was Lorna Muriel). 🙂 Love to catch up with you for a coffee or lunch sometime soon! M.xx
Margot, your crumbles are so delicious with the addition of macadamia nuts and it looks amazing. The lemon myrtle and the wattles seeds are completely new to me. Very interesting texture and flavors. Thank you for sharing 🙂
Aww, you’re very welcome Linda! I’m looking forward to having the left-overs for tonight’s dessert as well – I think I’ll be making a lot of crumbles this winter! Hope you have a great week. M
Hi Linda, your name was the second one drawn out of the hat! 🙂 I’ve just sent off an email to you, to arrange posting them across to you. Congratulations! Cheers, Margot
Wow, thank you Margot! So glad to be receiving the spices, and excited to work with them 😀 I will send you an email this evening. Merci beaucoup & have a nice weekend 🙂 xx Linda
I’m with Polianthus, as it’s virtually impossible to know every spice that’s out there. There’s a restaurant here (Michelin star, no less) called The Ambrette. Apparently it’s named after a spice. I’ve yet to find it. But I’ve heard of myrtle. Isn’t that a ye olde Brit thing? Hmm, poison – knowing my luck! Oh, and I bought lime leaves recently and still haven’t used them. Admittedly I’ve been eating mostly salads.
Ambrette sounds rather French to me, though just discovered it’s an Indian native spice (aka Musk Mallow) – interesting and apparently I have a perfume that contains it! 🙂 Seems like loads of different types of Myrtle out there, but can only vouch for this particular one which is native to Australia and definitely safe to use in cooking! Happy to hear you’ve been enjoying some spring salads lately Johnny.
Isn’t it odd that I’ve walked past that restaurant almost every day for several years and never actually bothered to search what ambrette is! Thanks for the info. As for myrtle, it’s a very common shrub over here, which is probably why I know of it. Even though I never grew it. Nice flowers.
Might give this one a go Margot!
Let me know what you think, if you give it a try Pizzy! Big hugs to you guys. M.xx
Thank you for sharing. Yum!
Ahh, you’re very welcome! Thanks for your kind comment.
I just love Herbies, I order online, always delivered the next day. Your crumble sounds delicious, I’m adding it to the list of apples dessert recipes for the man.
That’s great to know Sandra – I’ve browsed through their website before, but never ordered direct. They really do have such an amazing range! My fingers are crossed that the man will approve. 😉 I now know his expectations with apple desserts! Eeek!
He enjoys the research, believe me!
Room in that kitchen for a couple more? 🙂
Absolutely Adie! We’ve enough room for about 5 more! 😉
What a great recipe, Margot! Your apple crumble looks delicious. I also love Macadamia nuts, but I had never heard of Wattleseeds! A flavor combination of hazelnut, coffee and chocolate, huh? That sounds divine!
Have a wonderful week! 🙂
Thank you Stefano! The wattleseeds are quite unusual and I’m still finding my way with how to use them well in different dishes. I added some to some little chocolate biscuits not so long ago and as much as I enjoyed the flavour, I found the texture didn’t really work for me. They’re perfect in this crumble though combined with the nuts and other topping ingredients. Cheers, M
This looks great! It got me thinking of making a spring crumble of sorts. I think I will have to do that now!
Thank you so very much Jessica – crumbles are perfect at anytime of the year in my opinion and can be truly seasonal with whatever fruit is available in your part of the world.
Ps just checked out Herbs site and found more interesting Australian specialties: Australian bush tomato, aniseed myrtle leaf..actually so many entries I couldn’t look through them all, feel quite humbled, I was so convinced I knew a good deal about herbs and spices but there is more on this world then ever we will be able to experience I guess! No more comments now 🙂
Feel free to comment ANYTIME Poli! 🙂
I must say that I have never heard of wattleseeds! I happened to stumble upon your blog and your ingredients piqued my interest immediately. I would definitely love to be a part of your drawing.
A very warm welcome to Gather and Graze and I’m so pleased to hear that you were intrigued by the Australian ingredients used in this dish. They are not even commonly used by many Australians, but I think it’s great to try and raise a little awareness for some of our beautiful native food. Cheers, Margot
myrtle leaf – wattle seed? never heard of either of them, so curious – really enjoy trying new herbs and spices – and what an interesting addition for a crumble topping, you are right that neither of those spices are likely easily available here.Just did some googling and found that it’s also called: Lemon Ironwood, Sweet Verbena Tree, Sand Verbena Myrtle, Tree Verbena. Botanical Name: (Backhousia citriodora) (which of course you know but which was interesting for me)! And found this cool website – which i will peruse to discover other spices I have never heard of – https://www.herbies.com.au/shop/product.php?productid=206
I’d love to have my name put in the draw for your great sending out spices gift. I really like that idea, a lot! I noticed that I found this post in time and not a month late…Happy Sunday Poli
Ah Poli, so very pleased that you found my emails at long last – I’ve been smiling all day! 😀
The Lemon Myrtle and Wattleseed that I’ll send out to the winners are from Herbie’s – they do a fabulous, wide range of herbs and spices here in Australia (and I’m assuming they will also send worldwide online). I came close to buying some of the Bush Tomato yesterday, but thought I’d better do a little research on it first and work out what to use it in.
Thanks for your comments and consider your name in the hat!
I am glad too – I was quite upset when I opened my poli email (usually only ever reminders that I subscribed go there and I see that on th eblog anyway) to see I’d missed you<!!!!!! Glad you go my answers faster. I understand the need to research, wise, I oftentimes end up buying exciting new things because they are exciting newthings and then not using them for ages or not using enough to make the buy worthwhile ! will check him out again
Never heard of lemon myrtle powder – what an interesting ingredient.
It is indeed… and a really lovely, subtle flavour in my opinion! There’s a local ice-cream company here in Canberra that makes a beautiful Lemon Myrtle Ice Cream – it would go perfectly with this dessert! 🙂
Crumbles are my favorite and I have yet to make one using apples. Have no idea why because apple is my favorite pie. Combine the two and I have a feeling I’ll be in heaven! Well, please drop my name in your hat. I would love to make this crumble exactly how you’ve created it!
Apple crumbles are my favourite Seana – I seriously think you need to get into that kitchen NOW and make one! 😉 Thanks for your kind words, as always!
This is totally what I will call for a dull
Gloomy pouring spring day Margot! I have been craving to make an apple crumble since few days myself. I loved how you used macadam I nuts to add extra crunch and texture to the dessert. The Lemon Myrtle leaves sound verryyy interesting.
Oh Sonal, don’t tell me it’s dull and gloomy where you are too!? I think macadamia nuts will go into all my fruit crumbles in future – the flavour is wonderful! The lemon myrtle works well with the apple and I’m sure would go with pear as well, but not sure about others like stone fruit. Guess you can only experiment with these things to really know for sure! Have a great week!
I am surely trying the apple crumble today and since I don’t have the lemon myrtle, I will use lemon rind.
What a splendid idea using Macademia nuts in a crumble. I have lemon Verbana growing in my garden and I was wondering if the Lemon Myrtle has a similar taste ?
Hi Gerlinde, I’ve only ever tried Lemon Verbena in tea and it’s definitely quite a different taste from Lemon Myrtle. Your name will be going in the hat, so hopefully you’ll get a chance to try it!
That looks amazing and I would love to try this recipe ( though here it’s spring and we have all our apple and pear trees in bloom :-)). Please put my name in your draw out as I would live to discover these two ingredients cheers
Fabulous! Thanks so much for your lovely comment. I’m hoping we get some blossom on our new little apple tree for the first time ever next spring… fingers crossed! 🙂