In 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!
- 6 apples
- 80g of Demerara 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 Demerara sugar
- 1 teaspoon of roasted ground Wattleseed
- 125g of butter
- Peel, core, and slice the apples.
- Place the apples in a bowl with the juice of 1 lemon and set aside.
- 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.
- Crumble the butter into the mixture.
- Remove the sliced apples and place them in another bowl with the brown sugar and the ground lemon myrtle.
- Rub all the ingredients together.
- Place a few slices of apple into the bottom of each ramekin.
- 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.
- 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!