Apple Crumble



With Granny Smiths at their peak, we thought it was the perfect time to whip out Maggie Beer’s favourite apple crumble recipe - the ultimate old fashioned and indulgent dessert, perfect for the cooler weather.

Apple Crumble


  • 7 large granny smith apples
  • 3 strips lemon zest
  • 1 cup brown sugar
  • 40g unsalted butter
  • 1 cinnamon stick
  • 60ml cup Maggie Beer Verjuice
  • 1 tbspn brown sugar
  • 2/3 cup wholemeal flour
  • 100g traditional style oats
  • 1 tspn ground cinnamon
  • 100g unsalted butter



  1. Preheat oven to 180C.
  2. Peel, core and slice the apples into wedges and place in a medium saucepan.
  3. Add the lemon zest, brown sugar, butter, cinnamon sticks and Verjuice. Bring to a gentle simmer, and continue to cook until tender but not mushy (about 20 minutes). Check to see that apple wedges are cooked through.
  4. Remove the apples from the saucepan, discarding the cinnamon and lemon zest, and arrange in the base of an oven proof dish.


  1. Mix together the brown sugar, wholemeal flour, oats and ground cinnamon in a mixing bowl.
  2. Using a vegetable grater, grate the butter onto the flour mixture, and incorporate using the tips of your fingers until mixed like course breadcrumbs.
  3. Top the apples with the crumble mixture and bake in the oven preheated for 30 minutes, until the crumble is golden brown.
  4. Allow to cool slightly then serve with Maggie Beer Vanilla Bean and Elderflower Ice Cream or runny cream.

    Recipe thanks to Maggie Beer

        Ingredients for Apple Crumble

        Apple Granny Smith Organic 1kg

        $8.99 ea