RECIPE BY:

Matt Sinclair

SERVING SIZE:

4 people

INGREDIENTS :

• 5 Coles Large Granny Smith Apples, peeled and cored, cut into 2 inch pieces
• 75 gm Ballantyne Unsalted Butter
• 75 gm rolled oats
• 50 gm brown sugar
• 50 gm shaved coconut
• 50 gm plain flour
• 1 tsp Chinese 5 spice
• pinch salt
• 1/3 cup caster sugar
• 50 gm Ballantyne Unsalted Butter

METHOD :

• Preheat oven to 180C.
• In a food processor, blitz together butter, oats, brown sugar, coconut, flour, 5 spice and salt on high into a biscuit crumb. Lay out onto a flat baking tray, and bake for 20 minutes or until golden brown. Check crumb at 5 minute intervals to ensure even cooking. Once crumble is out of the oven, turn oven to grill setting.
• In a pan over a medium-high heat, bring caster sugar to a caramel. Add butter and emulsify. Add apples and coat evenly in caramel. Cover and steam apples for 3-4 minutes.
• Top apple caramel mixture with an even coating of crumble. Place pan in under grill and toast crumble to your liking. (I like a few burnt bits!)
• Serve with boozy custard or vanilla ice-cream.