The secret ingredient that makes this apple crumble one of my best dishes

It’s honestly one of the best things I’ve cooked, and I don’t say that lightly.

Warming and seasonal, this is one of Elizabeth Hewson’s favourite desserts. Photo: Nikki To

Elizabeth HewsonContributing food writer

less than 2 min read

1:45PMJune 27, 2024.

Updated 1:55PMJune 27, 2024

The Weekend Australian Magazine

Print

This week I’ve given the mighty crumble my spin, a nod to another British icon and my son’s favourite TV show, Paddington Bear, and his penchant for marmalade sandwiches. The apples cook in marmalade, creating an aromatic orange-scented caramel that bubbles up between the buttery crumble. It’s honestly one of the best things I’ve cooked, and I don’t say that lightly. I serve this with vanilla ice cream and (you guessed it) thick double cream, because a crumble deserves nothing less.

Make sure to use traditional oats, not the quick cook oats, which in my opinion are never worth it. Bonne Maman marmalade is my favourite; it’s widely available in supermarkets.

Try also my slow-cooked pork with apples in cider recipe.

Enjoy it with ice cream and cream, or both. Photo: Nikki To

Granny Smith apples are in season now. Photos: Nikki To.

Apple and marmalade crumble

Ingredients

For the crumble


• 50g (½ cup) traditional oats
• 120g (¾ cup) wholemeal flour
• 120g (½ cup) brown sugar
• ½ teaspoon baking powder
• ½ teaspoon salt flakes
• 130g butter, melted

For the filling

• 750g (4) Granny Smith apples, peeled and cut into 1-2cm cubes
• 160g (½ cup) orange marmalade
• 50g (¼ cup) brown sugar
• 1 tablespoon corn flour
• 1 orange, zest and juice

Method

1. Preheat the oven to 180C (160C fan-forced). Butter a 3L baking dish (28.5cm x 18cm x 6.5cm). For the crumble, combine the oats, flour, brown sugar, baking powder and salt in a bowl. Add melted butter and mix until clumps form. Add apple cubes into your buttered baking dish. Add marmalade, brown sugar, corn flour, zest and 1 tablespoon of the orange juice. Toss apple pieces to coat and spread into an even layer.
2. Using your hands, press the crumble mixture together to create clumps of different sizes and sprinkle over the top of the apples. Aim for a variety of chunk sizes for the best texture.
3. Place the dish on a baking tray to catch any overspills and put it in the oven. Bake for 45-50 minutes or until the apples are tender, the marmalade caramel is bubbling and the crumble is a deep golden brown. Let the dish sit for 20 minutes to allow the caramel to thicken. Serve warm with ice cream, cream or both. Serves 6