Snowy Christmas cupcakes-7421
Snowy coconut white chocolate cupcakes
Slow Roasted Shoulder of Lamb
Slow Roasted Shoulder Of Lamb Stuffed With Moroccan Spiced Couscous
Dark Chocolate Roulade
Dark Chocolate Roulade With Orange Cream And Candied Orange
Slow-Roasted Pork Belly
Cider-Glazed Slow Roasted Pork Belly with Asian Noodle salad
Fruit mince pies-0037
Christmas fruit mince pies
Xmas cookie box-0137
Assorted festive cookie box
Xmas cookie box-0006
Chocolate cherry hazelnut biscotti
Gingerbread blondies-0077
White chocolate gingerbread blondies
IMG_0157
Homemade salted caramel sauce
Almond cookies-0003
Glazed almond cookies
Toasted marshmallow red velvet cupcakes-7174
Toasted marshmallow red velvet cupcakes
New and Improved Rusks
New and improved muesli rusks
AdobeStock_660838099
Tuna MAYU sarmie with quick pickled onions
Barbeque chicken wings with celery and ranch
Sticky BBQ chicken wings with MAYU ranch sauce
Hot Cross Mini Bundt Cakes
Hot cross mini bundt cakes
Homemade Magic Chocolate Shell Option 3
Magic chocolate shell for ice cream
Custard Tart
Vanilla custard tart
Crudite Platter
Crudite platter with sweet potato hummus
Cherry Vodka Martini
Cherry vodka martini
Cherry Mess
Cherry mess
Oat And Nut Apple Crumble With Cranberries And Orange

Oat And Nut Apple Crumble With Cranberries And Orange

Servings: 6 - 8

Ingredients

¾ cup flour
4 tbsp brown sugar
100g cold butter
½ cup oats
¾ cup mixed nuts, roughly chopped
2 apples, skin on and grated
4 apples, peeled, cored and chopped into chunks
¼ cup dried cranberries
1 orange, zest and juice
2 pumps of NOMU Vanilla Paste
1 tsp NOMU Cook’s Collection Cinnamon
Whipped cream, to serve

Directions

Cover the cranberries and soak in boiling water for at least 30 minutes (or longer). Drain when ready to use.

Preheat the oven to 180°C.

To make the crumble topping, briefly blitz the flour, butter, and brown sugar together in a food processor until it forms a fine crumb. Empty this into a bowl and using your fingers mix in the oats until the dough starts to clump. Add the chopped nuts.

Sprinkle the sugar across the bottom of a non-stick pan and place this over medium heat to caramelise. Do not stir, simply move the pan around until all the sugar has turned to a golden liquid.

Add the grated apple and cook for about 3 minutes until the caramelised sugar (which will harden) has dissolved. Add the orange juice, zest and cinnamon and cook for a further minute.

Add the apple pieces, cranberries, and vanilla paste, and stir until all the ingredients are well mixed.

Empty the fruit into an appropriate size baking dish and pile the crumble topping on, spreading it evenly over the surface.

Bake for 40 – 45 minutes until the crumble starts to turn golden.

TIPS:

  • Caramelising the sugar adds a lovely flavour to this crumble, but if you are in a hurry, you can skip this step and simply mix all the ingredients together leaving out the orange juice.
  • Leave out the nuts and or oats if you prefer a more traditional crumble topping, just increase the flour to 1 cup.
  • Working quickly so that they don’t go brown, peel, halve and core the apples. Cut into very thin slices and fan neatly around the pastry, finishing in the middle. Sprinkle with plenty of icing sugar and bake in a preheated oven for 10-15 minutes until golden and caramelized.

 

Recipe & photography by Sam Linsell of Drizzle & Dip

Ingredients

¾ cup flour
4 tbsp brown sugar
100g cold butter
½ cup oats
¾ cup mixed nuts, roughly chopped
2 apples, skin on and grated
4 apples, peeled, cored and chopped into chunks
¼ cup dried cranberries
1 orange, zest and juice
2 pumps of NOMU Vanilla Paste
1 tsp NOMU Cook’s Collection Cinnamon
Whipped cream, to serve

Directions

Cover the cranberries and soak in boiling water for at least 30 minutes (or longer). Drain when ready to use.

Preheat the oven to 180°C.

To make the crumble topping, briefly blitz the flour, butter, and brown sugar together in a food processor until it forms a fine crumb. Empty this into a bowl and using your fingers mix in the oats until the dough starts to clump. Add the chopped nuts.

Sprinkle the sugar across the bottom of a non-stick pan and place this over medium heat to caramelise. Do not stir, simply move the pan around until all the sugar has turned to a golden liquid.

Add the grated apple and cook for about 3 minutes until the caramelised sugar (which will harden) has dissolved. Add the orange juice, zest and cinnamon and cook for a further minute.

Add the apple pieces, cranberries, and vanilla paste, and stir until all the ingredients are well mixed.

Empty the fruit into an appropriate size baking dish and pile the crumble topping on, spreading it evenly over the surface.

Bake for 40 – 45 minutes until the crumble starts to turn golden.

TIPS:

  • Caramelising the sugar adds a lovely flavour to this crumble, but if you are in a hurry, you can skip this step and simply mix all the ingredients together leaving out the orange juice.
  • Leave out the nuts and or oats if you prefer a more traditional crumble topping, just increase the flour to 1 cup.
  • Working quickly so that they don’t go brown, peel, halve and core the apples. Cut into very thin slices and fan neatly around the pastry, finishing in the middle. Sprinkle with plenty of icing sugar and bake in a preheated oven for 10-15 minutes until golden and caramelized.

 

Recipe & photography by Sam Linsell of Drizzle & Dip

You may also like

/5

Tried it? Tell us about it

Browse by category

Newsletter

Never miss another recipe!

Once a week we send out an entirely delicious, but slightly unusual FREE Recipe Mailer. In a world of bland corporate mailers, SUBSCRIBE to ensure you don’t miss out on one of the more peculiar mailers you will receive this week…

Rated 4 out of 5
September 28, 2023

This was easy to make and hit with the family.

Jill Stevenson
Rated 3 out of 5
September 19, 2023

Lovely recipe – just a heads-up, it is missing the amount of sugar to use in the pan for caramelizing. if you use all the brown sugar in the crumble – (which I did). So I used a few tablespoons of white sugar to make the caramel.

Jill Stevenson

Menu

Join our weekly newsletter

Never miss another recipe!

Once a week we send out an entirely delicious, but slightly unusual FREE Recipe Mailer. In a world of bland corporate mailers, SUBSCRIBE to ensure you don’t miss out on one of the more peculiar mailers you will receive this week…

Index

Top Tips

Chat with us

Safe and secure shopping

Frequently Asked Questions

Deliveries & Collections

NOMU Ethereyum