Few things beat the nostalgia of a hot apple crumble straight from the oven. This version brings something exciting to the table: Greenfields Baobab Powder. Its natural citrusy zing balances the sweetness of baked apples and the buttery crumble topping beautifully. A drizzle of custard or cream and you have a pud that feels both traditional and refreshingly new – a British classic with a twist.
Prep time: 15 minutes
Cooking time: 40 minutes
Total: 55 minutes
6 medium Bramley apples, peeled, cored and sliced
2 tbsp Greenfields Baobab Powder
2 tbsp soft brown sugar
1 tsp Greenfields Ground Cinnamon
½ tsp Greenfields Ground Nutmeg
150g plain flour
100g cold unsalted butter, cubed
75g demerara sugar
40g Greenfields Blue Poppy Seeds (for crunch, optional)
Pinch of Greenfields Himalayan Pink Salt (Fine)
Preheat oven to 180°C (160°C fan).
In a large bowl, toss the apple slices with Greenfields Baobab Powder, brown sugar, cinnamon and nutmeg. Spread evenly into a baking dish.
For the crumble topping: place flour, butter, demerara sugar, poppy seeds and Himalayan Pink Salt into a bowl. Rub the butter into the flour with your fingertips until it resembles rough breadcrumbs.
Sprinkle crumble mixture over the apples evenly.
Bake in the oven for 35–40 minutes, until the topping is golden brown and the apples are bubbling.
Serve hot with custard, cream or a scoop of vanilla ice cream.
Calories: 320 kcal
Fat: 12g
Carbohydrates: 52g
Fibre: 5g
Protein: 3g
Who knew apple crumble could taste even better? Baobab adds a tangy lift that’s just divine!
The ingredients used in this recipe could also be used to create…
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