Granny Smith Gets a Caramelised Makeover

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As the mercury begins its dance of decent,  I find myself turning to comfort foods to appease my nesting tendencies. A warm pudding on a cold blustry night is a welcome addition to any table, especially if it’s designed with simplicty and ease in mind!

Please note, you will need a large frying pan that can go in the oven for this dish.

photo by by Istelleinad


5 granny smith apples~ peeled, sliced in half round ways with pips removed

1 cup plain flour

½ cup of lightly packed brown sugar + 2 Tbs extra brown sugar

½ cup of ground almonds

Pinch of salt

¼ cup of mixed slivered almonds and pine nuts

Creamiest  vanilla bean ice cream to serve

pouring cream to serve ( optional)


  • Firstly toast the pine nuts and almonds in a heavy bottomed pan on a medium heat until they start to colour slightly. Pour out of the pan on to plate and sprinkle with salt. Set aside and allow to cool.
  • Preheat the oven on fan cooking @ 180C
  • Make the crumble topping by mixing the flour, ½ cup of brown sugar , ground almonds and pinch of salt into a bowl.
  • Add 70g of the ‘very cold’ butter cubes ~ retaining one cube for use later ~ and using the tips of your fingers rub the butter into the flour mixture until it resembles coarse breadcrumbs.
  • Place in the freezer for 10 minutes to firm up a little.
  • Using the retained cube of butter melt in a large frying pan and add the apple slices in a single layer. Sprinkle over the remaining brown sugar and gentle begin to caramelize on a medium to high heat for a couple of minutes.
  • Taking the cold crumble topping, evenly distribute the mixture on top of the apples, trying to avoid the mixture from ending up on the bottom of the pan if possible.
  • Place the pan in the oven on the shelf position closest to the bottom of the oven and cook until caramelized and golden ~ about 35 minutes.
  • Serve immediately with a small ball of vanilla bean ice cream, a sprinkling of the salted nuts and some pouring cream for added effect!

Serves 4 as dessert




  1. This looks really great! I will have to pick up the ingredients next time I am shopping. thanks for the recipe

  2. Angela Vogt said…

    Thanks Bridget.. anything with the word EASY in it, placed next to the name of a rockin desert gets my vote… will whiz it up this weekend.

  3. Grahame Hackney said…

    Hi Bridget,

    Ginny and I really enjoyed your cooking demonstration yesterday. Can you give me details about your temperature probe and where to buy one? We take delivery of our Electrolux appliances today and we will enter the “win a chef” contest, I we win you are welcome to come up the coast to Boomerang Beach, to our holiday house where the new applinces are to be installed.

    Best wishes,


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With 20+ years working in commercial kitchens, I’m here to share with you some of the best secrets of the trade to help you cook better, faster and to eat well. You will surprise a lot of family & friends when you give some of my recipes a try.