Spiced hot cross crumble

Great use for the last of your hot cross buns, if you have any left over that is.

Less than 45 minutes 

Serves 6-8

Share

Share on facebook
Share on twitter
Share on pinterest
Share on whatsapp
Share on email

Ingredients:

  • ¾ cup (90g) icing sugar, sifted
  • ½ cup (125g) cold butter
  • 1⅔ cups (250g) cake flour
  • ½ tsp (3ml) ground ginger 
  • ½ tsp (3ml) cinnamon
  • 1 egg, whisked
  • 5 large Granny Smith apples
  • 3 Tbsp (45ml) butter
  • 3 Tbsp (45ml) golden syrup
  • 6 Tbsp (90ml) raisins and/or sultanas
  • 1 tsp (5ml) cinnamon
  • 2 hot cross buns
  • 2 Tbsp (30ml) butter
  • Ice cream or whipped cream, for serving

 

Method

  1. Combine icing sugar, butter, cake flour and spice in a food processor and process until mixture resembles breadcrumbs. 
  2. Add whisked egg while blitzing. 
  3. Press dough into a ball, wrap in clingfilm and refrigerate until firm.
  4. Core and slice apples into 2cm chunks. 
  5. Heat butter in a pan and cook apples until golden.
  6. Add golden syrup, raisins and sultanas and cinnamon and cook until caramelised. 
  7. Place mixture into a 20cm round dish.
  8. Tear hot cross buns into 1cm pieces. 
  9. Melt butter in the same pan and fry torn buns. 
  10. Stir half of the buns through apple mixture. 
  11. Roughly grate cold pastry, combine with remaining buns and scatter over apples.
  12. Bake at 180°C for 25-30 minutes or until golden.
  13. Serve with ice cream or whipped cream

 

 

 

 

Browse more Easter recipes here.

Share

Share on facebook
Share on twitter
Share on pinterest
Share on whatsapp
Share on email

Keep in Touch

We love hearing from you, so follow us on socials.

What's NEW

More of the good stuff

Green goddess salad

From crunchy Brussel sprouts to almost all the greens, this salad is fully loaded and dressed with a luscious green goddess dressing.

Pork vindaloo

Vindaloo is known for being super-hot, but the original Goan version uses mild chillies for colour rather than heat.

There's more where this came from!

Sign up to the FREE Fresh Living mailer now. You’ll get exclusive recipes, sneak previews of the mag and much, much more!

When we aren’t baking them, we use cookies to improve your experience and to personalise content. By making use of this website, you confirm your acceptance of our Privacy Statement and Cookie Policy, alternatively please manage your preferences via your browser settings.