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Irrewarra granola makes a sensational fruit crumble dessert. This recipe is very quick and makes two individual serves using 1 cup sized ramekins. If you need a bigger serve, multiply ingredients accordingly and use a bigger dish. You can also make up the crumble and leave it in the fridge to use another time.
1/3 of a cup of plain white flour
1/3 cup of brown sugar
70g butter, firm but not cold/hard
1 & ½ cups of original granola (crush the large clumps into smaller clumps).
Mix the butter, flour and sugar with your fingertips until combined then add the granola and mix again until combined and clumpy.
For the apples, peel, core and quarter 2 granny smith apples and slice each quarter into 3. Heat a non-stick pan and add to the pan about 25g of butter, 1 tablespoon of brown sugar and the apples. Stir over a hot flame until the apples have softened on the surface (but still firm) and are caramelising, about 5-10 minutes.
Arrange the slices of apple evenly into the ramekin allowing room on top for the crumble – leave about 1-2cms below the top of the ramekin. Place the crumble on top so it fills the ramekin and goes over the top a little.
Bake in an oven at 170C for 20 mins. To serve open up the middle of the crumble top and fill with cold double cream. Simple and so delicious!
