Buvette Masthead

Recipe: Apple Crumble

Belinda Neame

There are few dishes more homestyle than fresh apple pie warm from the oven.

But there’s more to this versatile fruit than meets the eye.

We paid Pialligo’s Tanbella Orchard a visit in preparation for our Magazine: Home. Here’s one of the four recipes we were inspired to create – an autumnal Apple Crumble. Pick up a copy of Magazine: Home for more ideas!


  • 120g unsalted softened butter
  • 1⁄2 cup self-raising flour
  • 1⁄2 cup caster sugar
  • 1⁄2 cup desiccated coconut
  • 1⁄2 cup powdered milk
  • 1 kg Granny Smith apples, peeled, cored, quartered and thinly sliced
  • 1 tsp cinnamon


Pre-heat the oven to 180 ̊C. In a large bowl add the sliced apple and cinnamon. Mix through until the apples are coated in the cinnamon. Place in a greased baking dish and place in the oven for 10 minutes to warm while you are making the crumble.

Place all dry ingredients in a bowl and add the softened butter. Rub the butter in until you have a fine crumb.

Take the apples from the oven and cover evenly with the crumb. Return to the oven and bake for 45 minutes or until lightly golden.

Remove from the oven and allow to stand for 10 minutes before serving.

Serve with a big dollop of double thick cream or ice cream or both!





This article originally appeared as part of our APPLE OF MY EYE editorial in Magazine: Home for Autumn 2018, available for free while stocks last. Find out more about Magazine here


Belinda Neame

Belinda is HerCanberra's Production Manager. A foodie and lover of handmade, Belinda enjoys nothing more than a good coffee and seeing Canberra businesses thrive. In her 'spare time', Belinda organises the quarterly Canberra street food event, The Forage with her husband Tim. More about the Author

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