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Crumble

  • Plain flour 150 g
  • Caster sugar 155 g
  • Rolled oats 140 g
  • Shredded coconut 80 g
  • Butter, melted 120 g
  • Golden Syrup 60 ml
  • 1/2 teaspoon bicarbonate of soda
  • Water, boiling 1 tbsp

Red Love Apples

  • Unsalted butter 45 g
  • Large Red Love Apples 8 x
  • Juice of lemon 1 x
  • Golden Syrup 1 tsp
  • Ground Cinnamon 1 tsp
  • Maple syrup 1 tsp
  • Caster sugar 110 g

To Assemble

  1. Crumble

    • Combine the flour, sugar, oats and coconut in a bowl. Make a well in the centre. Add the butter and golden syrup. Combine the bicarb and water in a bowl. Add to well. Stir until combined.
    • Set aside ready to top your poached apples.
  2. Red Love Apples

    • Peel and core the apples, and dice into 1cm squares. Toss immediately with lemon juice in a large bowl, to prevent apples from discolouring. Place the butter and sugar in a large frypan over medium-low heat. When butter has melted, add apples syrups and cinnamon, then stir to coat. Cook, stirring occasionally, for 8 minutes or until apples have softened. Set aside to cool.
  3. To Assemble

    • Take chosen serving dish and divide the apple mix.
    • Top with the ANZAC Crumble mix.
    • Cover with wrap until ready to heat and serve.
    • Once heated top with CARTE D’OR Crème Anglaise.
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