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!
The winners were Tanya (from Chica Andaluza) and Linda (from La Petite Paniere).
Australian Apple Crumble | Gather and Graze
- 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
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.