Apple and hazelnut crumble

Apple and hazelnut crumble



  • 8 Granny Smith apples
  • 1 tsp cinnamon
  • 4 tbsp caster sugar
  • juice of one lemon
  • 1/2 cup brown sugar
  • 125g butter, softened
  • 1 1/3 cup plain flour
  • 1/2 cup roasted hazelnuts, roughly chopped


Preheat oven to 180°C or 160°C fan-forced. Grease an ovenproof dish and set aside.

Peel and core the apples. Place in a saucepan with the cinnamon, caster sugar and lemon juice and stir well. Cook over medium for ten minutes, stirring regularly until the apple pieces have softened but still keep their shape.

To make the crumble, mix the brown sugar, butter and flour together with your fingers, working the ingredients into a fine sand-like mixture (this is a great job for the kids to do). Stir through the hazelnuts.

Pour the apples into a baking dish, top with the crumble mixture and bake for 30 minutes or until the crumble is golden. Serve with ice cream and/or vanilla custard.


  • You can double the crumble mixture and stash half in a resealable bag in the freezer. It’s a great shortcut to an easy dessert as you can just tip the crumbs (straight from the freezer) over any fruit you have handy. We had this with plain custard.
  • This recipe was created by Sophie Hansen for Kidspot, New Zealand’s best recipe finder.  You can follow Sophie on Local is Lovely, Facebook, Twitter or Pinterest.



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