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A warm and comforting recipe perfect for changing seasons.

Serves 4

INGREDIENTS Filling 1.5kg peeled (or unpeeled for something different) granny smith apples, cut into 1cm cubes 150g white sugar 30g custard powder 1tbsp lemon juice ½ tsp Sea salt Streusel topping 150g rolled oats 1tsp cinnamon powder 150g almond meal 150g butter, room temp 1 pastured egg yolk METHOD Streusel topping 1. Place all struesel ingredients into the bowl of an electric mixer with the paddle attachment fitted. Pulse the mixer until the mixture just comes together and stop, it should look like coarse bread crumbs. 2. Place in the fridge and set aside until ready. Filling 1. In a small bowl, whisk together 100g of sugar, custard powder, and sea salt and set aside. 2. Place large pot on medium heat, add apple, remaining 50g of sugar and stir slowly, turning and moving the apple. Once apple has begun to soften (approximately 5 minutes) set aside to cool. 3. Once the apple mix has cooled (approximately 30 min), add ingredients from step 1 and stir to combine. 4. Place apple mix into sufficiently sized oven dish, cover with streusel topping and place in a 165c fan forced oven (175c if not fan assisted) and bake for 45 min or until topping is golden brown. 5. Let the dish sit for at least ten minutes before serving, slathered in cream, vanilla ice cream or both.

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Recipe by Wade Drummond and photo by Jessica Wyld for Genuinely Southern Forests.

Apple Bake with Cinnamon Struesel Topping
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