North Canterbury’s orchards produce crisp, flavorful apples. Hazelnuts, also grown in the region, add a distinctive crunch. This crumble showcases the area’s fruit and nut harvests; add some local dairy, and you’re away laughing. It’s a warming dessert ideal for North Canterbury’s cooler autumn evenings, often enjoyed at community events or family dinners.
Servings: 6-8, Prep Time: 20 minutes, Cook Time: 30-35 minutes, Total Time: 50-55 minutes
Ingredients
For the Filling:
- 6 medium apples
- 2 tbsp lemon juice (freshly squeezed, lemons)
- ¼ cup (50g) brown sugar (or use local honey)
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg (optional, for warmth)
- 2 tbsp Canterbury Cider
- 1 tbsp cornflour (to thicken juices)
For the Crumble Topping:
- ¾ cup (90g) plain flour
- ¾ cup (75g) rolled oats
- ½ cup (100g) brown sugar
- ½ cup (60g) chopped hazelnuts
- 100g unsalted butter
- ¼ tsp sea salt (use New Zealand sea salt from local stores)
- 1 tsp vanilla extract (optional, for richness)
To Serve (Optional):
- Vanilla ice cream
- Whipped cream or custard (use cream from Kingcott Dairy or make custard with local eggs from Washcreek)
- A drizzle of local honey or caramel sauce
Equipment Needed
- Large mixing bowl (for crumble topping)
- Medium mixing bowl (for apple filling)
- Sharp knife and cutting board (for peeling and slicing apples)
- 2L (8×8-inch or similar) ovenproof baking dish
- Measuring cups and spoons
- Oven mitts
- Optional: Food processor (for quicker crumble mixing)
Method
Step 1: Prepare the Apples
- Source Apples: Visit the Ohoka Farmers Market (Fridays) or Amberley Farmers Market (Saturdays) for fresh local apples. Choose apples that balance sweetness and tartness. Alternatively, check roadside stalls along local roads.
- Peel and Slice: Peel the apples (or leave skins on for rustic texture and added fiber). Core and slice into 1cm-thick wedges or chunks for even cooking.
- Toss with Seasonings: In a medium bowl, combine apple slices with lemon juice, brown sugar (or honey), cinnamon, nutmeg, and cornflour. Add the Canterbury Cider (or substitute) to enhance flavor and create a syrupy base. Mix gently to coat. The cornflour will thicken the juices during baking, preventing a soggy crumble.
Step 2: Make the Crumble Topping
- Source Hazelnuts: Purchase whole or chopped hazelnuts. If whole, lightly toast in a dry pan over medium heat for 5 minutes to enhance flavor, then chop coarsely.
- Combine Dry Ingredients: In a large bowl, mix flour, rolled oats, brown sugar, chopped hazelnuts, and sea salt.
- Add Butter: Add chilled, cubed butter and vanilla extract (if using). Using your fingertips, rub the butter into the dry ingredients until the mixture resembles coarse breadcrumbs with some pea-sized butter chunks for texture. Alternatively, pulse in a food processor for 10-15 seconds, being careful not to overmix.
- Check Consistency: The crumble should hold together when squeezed but crumble easily when sprinkled. If too dry, add 1 tbsp more butter; if too wet, add 1 tbsp more flour.
Step 3: Assemble and Bake
- Preheat Oven: Set oven to 180°C (fan bake) or 190°C (conventional). Place a rack in the middle.
- Layer the Dish: Lightly grease a 2L baking dish with butter. Spread the apple mixture evenly in the dish, ensuring juices are distributed. Sprinkle the crumble topping evenly over the apples, covering completely but avoiding packing it down to maintain a light, crispy texture.
- Bake: Place the dish in the oven and bake for 30-35 minutes, or until the topping is golden brown and the apple filling is bubbling around the edges. If the topping browns too quickly, cover loosely with foil after 20 minutes.
- Check: The apples should be tender when pierced with a fork, and the juices should be thickened and syrupy.
Step 4: Serve
- Cool Slightly: Let the crumble rest for 5-10 minutes to allow the filling to set slightly, making it easier to serve.
- Serving Suggestions:
- Scoop into bowls and top with a scoop of icecream for a creamy contrast.
- Whip local cream with a touch of Honey for a decadent topping.
- Make a quick custard using eggs for a traditional pairing.
- Drizzle with extra honey or a homemade caramel sauce for added indulgence.
Nutritional Information (Per Serving, Approx.)
- Calories: 350 kcal (varies with serving size and toppings)
- Fat: 18g (from butter and hazelnuts)
- Carbohydrates: 45g (from apples, sugar, and flour)
- Protein: 4g
- Fiber: 5g (from apples and oats)
- Note: Values are estimates and depend on ingredient brands and portion sizes.
Why You Love This Dessert
This apple crumble hits the spot with its crispy, buttery topping and soft, spiced apples. It’s straightforward, satisfying, and perfect for any day—whether you’re sharing it or keeping it all to yourself with a dollop of cream. You’ll keep coming back for more because it’s just that good.
A Taste of North Canterbury
Made with apples from North Canterbury, this crumble reflects the region’s fresh, no-fuss vibe. It’s a nod to the area’s local produce and laid-back charm, capturing the essence of what makes this place special in a simple, delicious way.
