THYME, LEMON & VANILLA APPLE CRUMBLE
SERVES 6 PREP 20 MINUTES COOK 35 MINUTES + COOLING
50g butter, plus extra for greasing
6 sprigs thyme, leaves picked
1 vanilla bean, seeds scraped
1.25kg pink lady apples, cored, cut into 1cm pieces
1½ teaspoons ground cinnamon
½ nutmeg, freshly grated
2 tablespoons caster sugar
Finely grated rind of 2 lemons
Vanilla ice-cream, to serve (optional)
110g plain flour
110g almond meal
110g caster sugar
110g unsalted butter, chilled and chopped
STEP 1 Preheat oven to 190°C.
Lightly grease a 28cm x 18cm baking dish with butter.
STEP 2 Melt butter in a large frying pan over medium heat. Add thyme and vanilla bean and seeds and cook, stirring, for 2 minutes, to infuse butter with the aromatics.
STEP 3 Increase heat to high, add apple and cook, tossing regularly, for 5 minutes. Add cinnamon and nutmeg and cook for 1-2 minutes or until fragrant. Pour in 60ml water, reduce heat to medium and cook, stirring regularly, for a further 5-6 minutes or until apple starts to soften. Remove from the heat.
STEP 4 Spoon cooked apple into prepared baking dish and sprinkle over sugar and lemon rind. Set aside for 20 minutes to cool.
STEP 5 Combine crumble ingredients in a bowl and, using your fingertips, rub butter into dry ingredients until mixture resembles coarse breadcrumbs. Scatter mixture evenly over top of apple. Transfer dish to the oven; bake for 20-25 minutes or until crumble is golden. Serve apple crumble warm with ice-cream.