Hot Cross Cob Apple Crumble
Treat your family to a sweet Kiwi twist with this easy hot cross bun apple crumble recipe. Whip up a comforting dessert in under an hour.
Ingredients
- 50 grams butter, melted
- 3 granny smith apples, peeled, cored and sliced
- 1 tablespoons lemon juice
- 1/4 cup sugar
- 1 tablespoons orange zest
- 1 loaf hot cross buns
Topping
- 2 tablespoons brown sugar
- 1/2 cup rolled oats
- 6 scoops ice cream
- 1/4 cup hazelnuts, roughly chopped
- 50 grams butter, melted
- 3 granny smith apples, peeled, cored and sliced
- 1 tablespoons lemon juice
- 1/4 cup sugar
- 1 tablespoons orange zest
- 1 loaf hot cross buns
Topping
- 2 tablespoons brown sugar
- 1/2 cup rolled oats
- 6 scoops ice cream
- 1/4 cup hazelnuts, roughly chopped
- Step 1 of 8Preheat oven to 170C. (150C fan-forced)
- Step 2 of 8Slice off the top of the hot cross bun cob and set aside for use later. Carefully scoop the filling from the cob without breaking the shell.
- Step 3 of 8Place the shell onto a baking tray, brush the inside with a little of the melted butter, and place into the oven for 20 minutes until baked hard.
- Step 4 of 8Break up the cob filling and place onto another baking tray. Place into the oven for 15 minutes until crispy. Remove and cool.
- Step 5 of 8In a large pot, add the apples, lemon juice, water, sugar and zest, bring to a simmer stirring occasionally for 10 minutes to soften. Remove and cool.
- Step 6 of 8To make the topping, crumble the baked cob filling into a bowl. Add the oats, sugar, hazelnuts and remaining butter, stirring well.
- Step 7 of 8Spoon the fruit mixture into the cob shell and top with crumble. Bake for a further 15-20 minutes until lightly golden.
- Step 8 of 8Serve warm with ice cream.
Method
- Step 1 of 8Preheat oven to 170C. (150C fan-forced)
- Step 2 of 8Slice off the top of the hot cross bun cob and set aside for use later. Carefully scoop the filling from the cob without breaking the shell.
- Step 3 of 8Place the shell onto a baking tray, brush the inside with a little of the melted butter, and place into the oven for 20 minutes until baked hard.
- Step 4 of 8Break up the cob filling and place onto another baking tray. Place into the oven for 15 minutes until crispy. Remove and cool.
- Step 5 of 8In a large pot, add the apples, lemon juice, water, sugar and zest, bring to a simmer stirring occasionally for 10 minutes to soften. Remove and cool.
- Step 6 of 8To make the topping, crumble the baked cob filling into a bowl. Add the oats, sugar, hazelnuts and remaining butter, stirring well.
- Step 7 of 8Spoon the fruit mixture into the cob shell and top with crumble. Bake for a further 15-20 minutes until lightly golden.
- Step 8 of 8Serve warm with ice cream.
Nutrition per serving
1822 Kilojoules
Protein7 grams
Fat15 grams
Carbs65 grams
Sugars36 grams
Dietary and nutritional info supplied by NZ Nutrition Foundation
Method
- Step 1 of 8Preheat oven to 170C. (150C fan-forced)
- Step 2 of 8Slice off the top of the hot cross bun cob and set aside for use later. Carefully scoop the filling from the cob without breaking the shell.
- Step 3 of 8Place the shell onto a baking tray, brush the inside with a little of the melted butter, and place into the oven for 20 minutes until baked hard.
- Step 4 of 8Break up the cob filling and place onto another baking tray. Place into the oven for 15 minutes until crispy. Remove and cool.
- Step 5 of 8In a large pot, add the apples, lemon juice, water, sugar and zest, bring to a simmer stirring occasionally for 10 minutes to soften. Remove and cool.
- Step 6 of 8To make the topping, crumble the baked cob filling into a bowl. Add the oats, sugar, hazelnuts and remaining butter, stirring well.
- Step 7 of 8Spoon the fruit mixture into the cob shell and top with crumble. Bake for a further 15-20 minutes until lightly golden.
- Step 8 of 8Serve warm with ice cream.