Salted Butterscotch and Jazz Apple Crumble Recipe
I’ve partnered with the team at JAZZ Apples to create an incredibly simple oaty butterscotch and apple crumble.
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.
INGREDIENTS
METHOD
1. Preheat the oven to 180°C.
2. For the topping, combine the flour, brown sugar, salt, and cinnamon in a bowl.
3. Add the butter cubes and rub into dry ingredients to resemble breadcrumbs.
4. Stir in the oats, then set aside in a fridge while you cut the apples.
5. Toss the chopped apples well with the caramel sauce and salt.
6. Split the mixture between 4-6 ramekins, top each with a knob of butter then sprinkle the oaty topping evenly all over each.
7. Bake for 40-50 minutes until the apples are bubbling and the crumble is golden brown.
8. Serve with lots of ice cream.
