Apple Crumble

IMG_4734In May, when I was in France for my holidays, I received a parcel from my dear friend Margot (who blogs on Gather and Graze). If you don’t know Margot or her blog, you should really give it a visit, it’s full of beautiful and tasty recipes and gorgeous pictures.

The parcel I received was filled with two Australian spices wrapped in beautiful green ribbon. One contained Ground Lemon Myrtle and the second one with Roasted Ground Wattle Seed. The smell of both was amazing, but I must admit my favorite was the Ground Lemon Myrtle, it reminds me of the smell of Lemon Verbena.

Today I finally decided to bake Margot’s delicious Australian Apple Crumble, with a few changes made, here is the result!

Serves: 8


  • 6 apples
  • 80g of brown sugar
  • 2 teaspoons of ground Lemon Myrtle
  • 1 lemon

For the topping:

  • 150g of unsalted Macadamia nuts (roasted and chopped)
  • 150g of plain flour/all purpose flour
  • 100g of brown sugar
  • 1 teaspoon of roasted ground Wattleseed
  • 125g of butter

PicMonkey Collage


  1. Peel, core, and slice the apples.
  2. Place the apples in a bowl with the juice of 1 lemon and set aside.
  3. In another bowl, add the roasted chopped macadamia nuts, the flour, the brown sugar (100g) and the roasted ground wattle seed, and mix all of the ingredients together.
  4. Crumble the butter into the mixture.
  5. Remove the sliced apples and place them in another bowl with the brown sugar and the ground lemon myrtle.
  6. Rub all the ingredients together.
  7. Place a few slices of apple into the bottom of each ramekin.
  8. Sprinkle the top of each ramekin with the topping  (the mixture) and bake for 1 hour (more or less depending on the oven) or when the crumble becomes golden.
  9. Remove from the oven and serve hot with a scoop of ice cream on the top.

The flavors of this Apple Crumble are unique; a little spicy, crunchy with the addition of Macadamia nuts and so flavorful with Lemon Myrtle Leaf. Honestly a real regal!

Bon Appétit!

50 thoughts on “Apple Crumble

  1. nivskitchen

    Like the idea of using lemon myrtle… Never heard about it before. I just have a sunset ion, try to do it with Granny Smith Apple . The combination of sweet taste of brown sugar and the sourness taste of Granny Smith, is amazing

  2. Gather and Graze

    How exciting Linda! 🙂 So pleased that you’ve enjoyed baking with these 2 Australian herbs/spices. Lemon Myrtle is one of my absolute favourite flavours/fragrances in the world. Thanks so much for your very sweet words and for making this rather autumnal recipe – I’m really happy to know that it was enjoyed! M.xx

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