Ingredients
| ¾ cup brown sugar | |
| 4cm-piece fresh turmeric, peeled, grated | |
| juice of 1 lemon | |
| 6 apples | |
| 120g cold butter, cubed | |
| ¾ cup flour | |
| 1½ cups whole oats | |
| ½ teaspoon baking powder | |
| 1 teaspoon ground ginger | |
| 1 teaspoon cinnamon | |
| ½ teaspoon ground turmeric | |
| ice cream, cream or custard to serve |
Turmeric is everywhere right now – people are drinking turmeric lattes and eating turmeric ice creams! While it may be in fashion, we shouldn’t overlook that fresh turmeric is quite new to the market and much more zingy with citrus and ginger overtones than the powdered version. Its earthiness works well with the spices in apple crumble and it also adds amazing colour. For those who can’t get fresh turmeric, you can increase the dried turmeric to one teaspoon in the crumble; while more pungent, it still adds an interesting layer of flavour.
Instructions
| 1. | Heat the oven to 180°C. |
| 2. | Put ¼ cup brown sugar in a large saucepan with the fresh turmeric and ¼ cup water and heat to dissolve the sugar. |
| 3. | Remove from the heat and add the lemon juice. |
| 4. | Peel and core the apples, slice thinly then toss with the syrup. |
| 5. | Arrange in a 1½ litre ovenproof dish then pour over all the turmeric syrup. |
| 6. | Cover with foil and bake for 20 minutes. |
| 7. | Put the butter, flour and the remaining ½ cup of sugar in a food processor and blend to a crumb. |
| 8. | Pour into a bowl and combine with the oats, baking powder, ginger, cinnamon and dried turmeric. |
| 9. | Heap the crumble mixture on top of the apples. |
| 10. | Bake for 20-25 minutes until golden and bubbling. Serve with ice cream, cream or custard. |
Recipes & Food Styling Fiona Smith / Photography Aaron McLean / Styling Fiona Lascelles
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