Prep time: 30 minutes + cooling
Cooking time: 20 minutes
Serves: 6
1.5kg Granny Smith apples
lemon juice (see step 1)
2 tablespoons caster sugar
11/4 cups (110g) rolled oats
1/2 cup (75g) plain flour
1/2 cup (45g) desiccated coconut
1/4 cup (55g) caster sugar, extra
100g butter, chopped
2 tablespoons golden syrup
vanilla ice-cream, to serve
1. Preheat the oven to 180°C. Peel, quarter and core one apple, and chop into 2cm pieces. Drop into a bowl of cold water with a squeeze of lemon juice to prevent browning. Repeat with remaining apples, working on one at a time.
2. Drain the apples, and place into a large saucepan. Sprinkle the sugar over, and add 2 tablespoons water. Cover and bring to a simmer over low heat. Cook for about 5 minutes, turning the apples occas-ionally, until tender. Tip into a colander and leave to drain and cool.
3. Combine the oats, flour, coconut and extra sugar in a bowl and make a well in the centre. Melt the butter and golden syrup together in a saucepan, and stir until combined. Pour into the dry ingredients, and stir until evenly moistened. Cool.
4. Divide the apple between six 1-cup (250mL) ovenproof ramekins. Sprinkle the crumble mix on top. Stand the ramekins on an oven tray, bake for 15 minutes, or until golden-brown.
Serve this family favourite warm, with plain vanilla ice-cream on the side.