- Contains wholegrains
- Egg free
- High in dietary fibre
- Nut free
- Peanut free
- Seafood free
- Sesame free
- Shellfish free
- Soy free
- Vegetarian
- 2 serves veg or fruit
Try this delightful apple and ginger crumble with a tasty coconut topping. It's the perfect dessert for cooler evenings.
- Serves2
- Cook time35 minutes
- Prep time20 minutes
Ingredients
- 4 Pink Lady apples, peeled, cored, chopped
- 1/2 tsp finely grated ginger
- 1/2 tsp ground cinnamon
- 1/4 lemon, rind finely grated, juiced
- 1 tbs brown sugar
- 1/2 tsp vanilla bean paste
- Coles Irresistible Vanilla Bean Ice Cream, to serve
Coconut crumble topping
- 1/4 cup (35g) plain flour
- 35g chilled butter, chopped
- 1 tbs brown sugar
- 1/4 cup (20g) rolled oats
- 2 tbs shredded coconut
- 1 tbs golden syrup
Nutritional information
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Preheat oven to 180°C. Place the apple, ginger, cinnamon, lemon rind, lemon juice, sugar, vanilla and 1/4 cup (60ml) water in a medium saucepan over medium heat. Bring to a simmer. Cover and cook for 8 mins or until apple is tender and aromatic but still holds its shape.
Step 2
Meanwhile, to make the coconut crumble topping, place the flour, butter and sugar in a large bowl. Use your fingertips to rub the butter into the flour mixture until mixture resembles fine breadcrumbs. Add oats, coconut and golden syrup and gently toss to combine (texture should resemble a biscuit dough consistency).
Step 3
Transfer apple mixture to a small baking dish. Crumble the oat mixture evenly all over the apple mixture.
Step 4
Bake for 25 mins or until the oat mixture is golden and crispy. Serve warm with vanilla ice cream.
Recipe tip
COOK. STORE. SAVE.
Root-to-tip: Don’t toss the apple peel and cores – reserve them to make apple tea. Place peel and cores in a saucepan with water (allow 1 cup/250ml per apple) with a cinnamon stick or quill and 3 whole cloves. Simmer for 10 mins, then strain and serve.
Courtney Roulston's apple and ginger crumble
- Serves2
- Cook time35 minutes
- Prep time20 minutes
Ingredients
- 4 Pink Lady apples, peeled, cored, chopped
- 1/2 tsp finely grated ginger
- 1/2 tsp ground cinnamon
- 1/4 lemon, rind finely grated, juiced
- 1 tbs brown sugar
- 1/2 tsp vanilla bean paste
- Coles Irresistible Vanilla Bean Ice Cream, to serve
Coconut crumble topping
- 1/4 cup (35g) plain flour
- 35g chilled butter, chopped
- 1 tbs brown sugar
- 1/4 cup (20g) rolled oats
- 2 tbs shredded coconut
- 1 tbs golden syrup
Description
Try this delightful apple and ginger crumble with a tasty coconut topping. It's the perfect dessert for cooler evenings.
Method
Step 1
Preheat oven to 180°C. Place the apple, ginger, cinnamon, lemon rind, lemon juice, sugar, vanilla and 1/4 cup (60ml) water in a medium saucepan over medium heat. Bring to a simmer. Cover and cook for 8 mins or until apple is tender and aromatic but still holds its shape.
Step 2
Meanwhile, to make the coconut crumble topping, place the flour, butter and sugar in a large bowl. Use your fingertips to rub the butter into the flour mixture until mixture resembles fine breadcrumbs. Add oats, coconut and golden syrup and gently toss to combine (texture should resemble a biscuit dough consistency).
Step 3
Transfer apple mixture to a small baking dish. Crumble the oat mixture evenly all over the apple mixture.
Step 4
Bake for 25 mins or until the oat mixture is golden and crispy. Serve warm with vanilla ice cream.