Recipe & Photography Nicola Galloway
Cold winter days means cosying up by the fire with warm teas and your favourite comfort movie.
Nicola Galloway’s Apple & Hazelnut Layered Crumble recipe is the perfect addition for those lazy days while you’re looking for something warm and sweet to heat you up.
This recipe is best made with old-fashioned baking apples such as Golden Delicious, Merton or Sturmer Pippin.
These dedicated cooking apples yield to the heat of the oven, becoming beautifully creamy.
A local farmers’ market is your best stop for heritage apples but widely available Granny Smith apples will also work well with this recipe.
The key is to slice the apples thinly so they can be layered into the crumble.
- 3 large cooking apples
- 1/2 cup hazelnuts
- 3/4 cup rolled oats
- 1/2 cup desiccated coconut
- 1/4 cup brown sugar
- 1 teaspoon ground cinnamon
- 100g cold butter, cut into 1cm cubes
- 1 cup frozen blueberries
- Preheat oven to 180°C
- Peel the apples and remove the cores. Use a mandolin or sharp knife to cut the apples into thin rounds about 1mm thick.
- Prepare the crumble. Place the hazelnuts into a food processor and blend briefly to break up slightly. Add the oats, coconut, sugar and cinnamon, plus to combine. Add the butter and blend for 10 seconds to cut the butter into the dry ingrediants.
- Tip a third of the crumble mixture into greased baking dish, about 20 x 25cm or similar, and spread out evenly. Layer half of the apple rounds evenly over the crumble and scatter over half of the frozen berries.
- Repeat this layer one more time then top with remaining crumble.
- Bake for 35-40 minutes until the crumble is golden and the apples have softened; use the blade of a small knife to check.
- Serve warm with cream or a scoop of vanilla ice cream.
Nicola Galloway will be demonstrating some of her delicious recipes at The Auckland Food Show. Tickets and more information about the show can be found here.