Spiced Mānuka Apple Crumble
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When evenings turn cooler, an apple crumble is an easy reason to put the oven on. This version pairs gently spiced apples with a buttery oat topping, then adds mānuka honey after baking so its distinctive flavour comes through when you serve.
Use a mix of tart and sweet apples if you have them. Granny Smith brings a little sharpness, while Braeburn or a similar firm eating apple adds sweetness and holds its shape.
Recipe details
Serves: 6
Prep time: 20 minutes
Cook time: 40–45 minutes
Rest time: 10 minutes
Total time: 70–75 minutes
Equipment: approximately 20 cm / 8 inch square baking dish
Ingredients
For the apple filling
• 800 g / 1 lb 12 oz apples, weighed before peeling and coring
• 1 tablespoon lemon juice
• 2 tablespoons water
• 1 teaspoon ground cinnamon
• ¼ teaspoon ground ginger
• 1 tablespoon soft brown sugar
For the crumble topping
• 100 g / 3½ oz plain all-purpose flour
• 80 g / 2¾ oz rolled oats
• 75 g / 2⅔ oz cold unsalted butter, cubed
• 50 g / 1¾ oz soft brown sugar
• A pinch of salt
To serve
• 2 tablespoons Manuka Hunters mānuka honey, divided between the servings
• Plain yoghurt, custard or vanilla ice cream, optional
Method
1. Heat the oven to 180°C / 350°F conventional, or 160°C fan. Lightly butter the baking dish.
2. Peel and core the apples, then cut into roughly 1 cm / ½ inch pieces. Put them in the dish and toss with the lemon juice, water, cinnamon, ginger and 1 tablespoon brown sugar. Spread evenly.
3. Put the flour and butter in a bowl. Rub together with your fingertips until the mixture resembles coarse breadcrumbs. Stir in the oats, 50 g brown sugar and salt. Leave some small clumps for texture.
4. Scatter the topping over the apples without pressing it down. Bake for 40–45 minutes, until the topping is golden and the filling bubbles at the edges. Check that the apples are tender with a small knife. If the top browns too quickly, cover loosely with foil.
5. Rest for 10 minutes. Spoon into bowls and divide the mānuka honey between the warm servings. Add yoghurt, custard or ice cream if you like.
Tips and variations
For softer apples, slice them a little thinner. Very tart fruit may need a little extra sugar in the filling; taste a piece before assembling.
Add ½ teaspoon vanilla extract to the apples for a softer spice flavour. For a dairy-free version, use a firm plant-based baking butter and serve with dairy-free yoghurt. Check all product labels for suitability.
The mānuka honey is added at the table for flavour. You can use the supplied UMF™ 15+ jar, or another grade you enjoy; a higher grade is not required for this recipe.
Storage
Cover and refrigerate leftovers within two hours. Eat within three days. Reheat individual portions until piping hot, then allow to cool to a comfortable serving temperature before adding honey.
Allergens: Contains milk and wheat. Oats may contain gluten. Check your chosen accompaniments for additional allergens. Do not serve honey to babies under 12 months.
Bring mānuka to the dessert table
Keep a jar ready for a finishing drizzle over warm desserts, breakfast bowls and weekend baking.