Prep time - 10 mins | Cook time - 40 mins | Serves 6-8
Everyone needs a great apple crumble recipe, and this is it! Swap the hazelnuts with almonds, pecans or whatever you prefer and of course, use any seasonal fruit as the base. A handful of raspberries and/or poached rhubarb would be great in here too.


100 grams unsalted butter
150 grams (1 cup) plain flour
½ teaspoon ground cinnamon
75 grams (⅓ cup) Sugars of the World Australian Muscovado Sugar
½ cup toasted hazlenuts, skins rubbed away
60 grams (⅔ cup) rolled oats

For the apples:

1 kg cooking apples (eg Granny Smith)
110 grams (½ cup) Australian Muscovado Sugar
1 cinnamon stick
Zest and juice of one lemon
2 tbsp water


1.    Preheat oven to 200°C. Combine the butter, flour, cinnamon and unrefined sugar in a food processor and blitz until mixture resembles breadcrumbs. Stir through the nuts and oats. Spread mixture across two baking trays lined with paper and bake for 20 minutes, opening the oven every now and then to break up the crumble and stir it around so the edges don’t burn.

2.    Remove from the oven and set aside. Store in an airtight container or jar for a couple of days. This mixture is fantastic over yogurt or just eaten as is as a more-ish snack.

3.    Preheat oven to 180°C. 

4.    Now for the apples, peel, core and slice them and place in a large saucepan with the sugar, cinnamon stick and lemon juice. Add about 2 tbsp water too, then cook over medium heat for about 10 minutes or until the apples have softened nicely. Transfer to a deep baking dish and top with the crumble mixture. 

5.    Cook for 20 minutes or until the apples are bubbling up around the sides, serve with ice cream and/or custard.