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November 23, 2015
Apple Crumble with Hubbards and Courtney's Dark Choc & Raspberry Double Toasted Muesli
Apple Crumble is the very first recipe that my Mum ever taught me to make. Written in very youthful hand writing, it is the very first entry in the cookbook that I started many years ago while I was still living at home with my parents. The page is now dog eared and stained from a few spills along the way which is testament to how many times I've made this easy yet always delicious dessert.
In honour of Hubbards 25th birthday celebrations I was asked to come up with a recipe for the Hubbards Muesli Lovers Birthday Challenge. I decided to incorporate Courtney's Dark Choc & Raspberry Double Toasted Muesli in to my Apple Crumble which turned out to be a perfect match. The oats, raspberries, cranberries, coconut, almonds and sunflower seeds blend in beautifully with the sweet golden crumble topping adding more texture and flavour. Try it for yourself and see what you think.
4 granny smith apples
2½ tablespoons butter
½ cup sugar
¾ cup flour
½ Hubbards and Courtneys Dark Choc & Raspberry Double Toasted Muesli
Preheat oven to 180°C.
Peel, core and thinly slice apples in to a shallow pie dish.
Pour water over apples then set to one side.
In a separate bowl rub butter in to flour and sugar until resembles fine breadcrumbs.
Stir in Hubbards and Courtneys Dark Choc & Raspberry Double Toasted Muesli.
Spread evenly over the top of the sliced apples.
Bake for 30 minutes or until golden and bubbling.
Serve hot with creamy vanilla ice cream and fresh berries.