Baking Dessert

Huon apple crumble

Name: Huon apple crumble recipe
Yield: 4
Ingredients: 200g plain flour; 75g rolled oats; 75g chopped nuts (almonds, walnuts or hazelnuts); 175g caster sugar; 14.00g ground cinnamon; 10.00g ground ginger; 200g unsalted butter, cold, diced; 8 apples (Rubigolds, Fujis or Granny Smiths work best); 100g caster sugar; Finely grated zest, juice of 1 lemon, or a splash of apple cider vinegar; 20g unsalted butter

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by delicious. team

delicious. team

Apr 09, 2025

"One of the first menu items we discussed in the early days of our bakery was based on the importance of using local apples from the many orchards that surround us here in the Huon Valley. My earliest memories are of the aroma of the apple sheds that we visited on a primary school excursion to the valley, and the smell of my grandma’s freshly baked apple crumble on a Sunday afternoon. Happy times! Here is my re-creation." – Aaron Morgan, Poolish & Co, Tas

This is an edited extract from The Baker’s Book, edited by Ruby Goss, published by Murdoch Books, AUD$45.00. Photography by Rochelle Eagle, illustrations by Beci Orpin.

Crumble

1⅓ cups (200g) plain flour
75g rolled oats
75g chopped nuts (almonds, walnuts or hazelnuts)
175g caster sugar
3 tsp (7g) ground cinnamon
2¼ tsp (5g) ground ginger
200g unsalted butter, cold, diced

Apple filling

8 apples (Rubigolds, Fujis or Granny Smiths work best)
100g caster sugar
Finely grated zest, juice of 1 lemon, or a splash of apple cider vinegar
3 tsp (7g) ground cinnamon
2¼ tsp (5g) ground ginger
20g unsalted butter

Method

1.

For the crumble, mix all dry ingredients with a pinch of fine salt in a stand mixer fitted with the paddle attachment until combined. Slowly add the butter on low speed, then continue to mix until the mixture has a coarse sandy texture (any more and it will turn into cookie dough).
2.

Preheat oven to 175°C/155°C fan-forced.
3.

For the apple fifilling, peel, core and roughly dice half the apples. Place in a wide ovenproof frypan with sugar and lemon zest and juice and cook over medium heat for about 5 minutes.
4.

Meanwhile, peel, core and roughly chop remaining apples. After diced apples have cooked for 5 minutes, slowly add to the pan. Cook for a further 5 minutes, stirring regularly to ensure apple doesn’t stick to the bottom. This will result in a mixture of contrasting textures. Add spices and butter and stir until butter is melted.
5.

Cover apple with crumble and bake for 45 minutes, or until crumble is nice and golden and filling is bubbling up and out.