Apple crumble jars

  • 1.4kg (8 medium) Granny Smith (green) apples, peeled, cored and chopped
  • 2 tablespoons lemon juice 
  • ½ cup caster (superfine) sugar 
  • 2 cinnamon sticks 
  • 1 teaspoon vanilla extract 
  • 1 cup (160g) sultanas 

crumble topping

  • ½ cup (75g) plain (all-purpose) flour 
  • ¼ cup (55g) caster (superfine) sugar 
  • ½ teaspoon ground cinnamon 
  • ⅓ cup (30g) rolled oats 
  • 75g unsalted butter, melted
  1. Place the apple, lemon juice, sugar, cinnamon, vanilla and sultanas in a large, deep frying pan over medium heat. Cover and cook, stirring frequently, for 15–20 minutes or until soft. 
  2. Preheat the oven to 160°C (325°F). To make the crumble topping, place the flour, sugar, cinnamon, oats and butter in a medium bowl and mix to combine. 
  3. Sprinkle over a lightly greased, large baking tray and bake for 20–25 minutes or until golden. Set aside to cool. Divide the apple filling between 4 x 450ml jars and top with crumble topping to serve. Serves 4. 

+ Tip: crumble topping can be kept in an airtight container for up to 2 days.

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