New season JAZZ Apples are grown in sun-drenched Nelson and Hawkes Bay orchards creating a tangy-sweet flavour that cuts through the caramel for a not-too-sweet (but rich) dessert. I’ve cheated and used store bought caramel but you could equally make your own using brown sugar and butter.
Serves 6.
Topping
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1⁄2 cup flour
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1⁄4 cup brown sugar
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Pinch sea salt
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1 tsp ground cinnamon
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100g cold butter cubed
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1⁄2 cup rolled oats
Filling
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6 JAZZ Apples, peeled, cored and chopped
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2⁄3 cup caramel (I used Highlander caramel)
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Pinch of sea salt
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30g butter, chopped
Method
Preheat the oven to 180C.
For the topping, combine the flour, brown sugar, salt, and cinnamon in a bowl.
Add the butter cubes and rub into dry ingredients to resemble breadcrumbs.
Stir in the oats, then set aside in a fridge while you cut the apples.
Toss the chopped apples well with the caramel sauce and salt.
Split the mixture between 4-6 ramekins, top each with a knob of butter then sprinkle the oaty topping evenly all over each.
Bake for 40-50 minutes until the apples are bubbling and the crumble is golden brown.
Serve with lots of ice cream.
Recipe from Gretchen Houston Jazzapple.com
