Green Apple, Yuzu Lemon Curd & Coconut Crumble


Green Apple, Yuzu Lemon Curd & Coconut Crumble
Traditionally a nostalgic fruit dessert, crumble has a well-deserved reputation as a delicious pudding. This modern update pairs the bright flavours of green apple and yuzu with sweet coconut, making a very tasty dessert.

Serves 4



8 medium Granny Smith apples (1.2 kg total), peeled, cored and chopped

⅓ cup caster sugar

2 tsp vanilla extract

⅓ cup yuzu juice

½ cup lemon curd

Pure icing sugar, to dust

Thickened cream, to serve

For the crumble topping

⅓ cup caster sugar

1 ¼ cups shredded coconut

1 cup coconut flour

125g unsalted butter, melted



  1. Preheat oven to 180°C (160°C fan forced). Place the apples, sugar, vanilla and yuzu juice in a baking dish and toss to combine. Cover with foil, place on a baking tray and bake for 20 minutes.
  2. For the crumble topping, combine the sugar, coconut, coconut flour and butter in a bowl. Use your fingertips to combine.
  3. Uncover the apples. Spoon into 4 x 1½ cup capacity ovenproof dishes. Spoon over the curd and scatter with crumble topping. Place on a baking tray and cover with foil. Bake for 20 minutes. Uncover and bake for a further 15 minutes, or until golden and bubbling. Serve dusted with icing sugar and drizzled with cream.


Smart Tip

To make one large crumble, simply use a 1.5 litre capacity baking dish. Yuzu juice is available from Asian supermarkets. It has a floral, citrusy flavour without the sourness that lemons can give. You can substitute it with equal measurements of orange and lemon juice mixed together. Coconut flour is a fine flour made from dried coconut. To make your own, simply blend dried coconut to make a powder.


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