This recipe is really an idea - the addition of Desert Passion Syrup to the stewed apple base is just divine! If you have your own preferred combo for crumble toppings, feel free to use that instead of the basic mix in this version. The addition of oats to the crumble is also a good idea.
2 large apples, cut into eighths
1/4 cup water
2 tbsps Outback Pride Desert Passion Syrup
1/2 cup plain flour
1 tbsp butter
1/3 cup raw sugar
1 tsp Outback Pride Ground Wattleseed
Add apples and water to a saucepan and cook over low heat for 10 minutes, or until soft and stewed.
Use your fingertips to mix the butter and flour together, until it resembles fine breadcrumbs. Add the raw sugar and wattleseed, and stir to combine. Add extra sugar to taste.
Spoon the stewed apples into two ramekins and top each with one tablespoon of Outback Pride Desert Passion Syrup. Sprinkle the crumble over the filling, and place the ramekins inside your preheated oven.
Bake for 35-40 minutes or until topping has a crispness to it. Serve with ice-cream.
Makes 2 x 250ml ramekin crumbles, serves 2-4