THYME, LEMON & VANILLA AP­PLE CRUM­BLE

SERVES 6 PREP 20 MIN­UTES COOK 35 MIN­UTES + COOL­ING

Homes+ (Australia) - - EASY FOOD -

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)

CRUM­BLE

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.

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