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Photography: James Moffatt/Styling: Yael Grinham
Photography: James Moffatt/Styling: Yael Grinham


  • 450g Granny Smith apples, peeled, cored and sliced
  • 11/2 tablespoons caster sugar
  • 1½ tablespoons water
  • ½ teaspoon ground cinnamon
  • 1 egg
  • 2 tablespoons cornflour
  • 1 tablespoons golden syrup
  • 300ml milk
  • ¾ cup (65g) rolled oats
  • 2½ tablespoons brown sugar
  • 40g butter, melted

Apple crunch

Patricia Wilson
  • Serving size: Serves 4
  • Cooking time: Less than 60 minutes

Preheat oven to 180°C (160°C fan forced).

Combine apples, caster sugar and water in a medium saucepan; cook, covered and stirring occasionally, over low heat until just tender. Use a slotted spoon to transfer apples to a 3 cup (750ml) capacity ovenproof dish and sprinkle with the cinnamon.

Whisk the egg, cornflour and golden syrup together in a small saucepan. Stir in the milk. Use a whisk to stir over medium until thickened and just simmering. Pour over the apples.

Combine the oats, brown sugar and butter; sprinkle evenly over the custard. Place on a tray; bake for 30 minutes or until topping is golden and custard is set. Serve hot.

Not suitable to freeze or microwave.

Photography by James Moffatt and styling by Yael Grinham.

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