Mulled Jazz Apple and Bees Blessing Walnut Almond Crumble. A delicious recipe using in season Jazz apples, a cross between the Royal Gala and Braeburn.
Serves 6
Poached JAZZ Apples
500grms peeled and sliced JAZZ apples
½ cup Bees Blessing Mulled Lemon Honey Cordial
1 tablespoon Honey (optional)
Crumble
1/4 cup Bees Blessing Mulled Lemon Honey Cordial
10 walnuts (shelled and roughly cut)
10 almonds roughly cut (or 1 tablespoon sliced almonds)
150grm Butter
½ Cup rolled oats
¾ cup flour
1 teaspoon ground cinnamon
1 tablespoon honey (or brown sugar)
Poached JAZZ Apples
In an open pot heat mulled lemon honey cordial and JAZZ apples; poach on a medium heat, stirring constantly. Apples are ready when cooked through but still firm. Taste and add honey to sweeten if necessary.
Crumble
Reduce Mulled Lemon Honey until sticky (about 5 minutes on rolling boil, stirring constantly); add walnuts and almonds and cook for 3 minutes (stirring); then add cinnamon and butter. Once butter is melted add rolled oats and cook in butter for 2mins. Stir in honey and take off heat. Lastly stir in flour and set aside.
Assembly
Place poached JAZZ apples in bottom of a 200mm baking dish and sprinkle with crumble mixture. Bake in moderate (150o) oven for 20mins.
Serve with cream, ice cream or whipped cream.
