Granny Smith Apple crumble slice with Apple and Thyme Butter

Posted by Dom
Granny Smith apple crumble slice made with The Mulberry Pig apple and thyme butter

Apples are my go-to fruit, and you can't beat a good Granny Smith. This takes everything good about an apple crumble and sits it on a crunchy biscuit base, with our apple & thyme butter stirred through the apples. Warm with ice cream, cold with crème fraîche, or straight from the fridge with a cuppa.

Granny Smith Apple crumble slice with Apple and Thyme Butter

Prep
1 hour
Cook
1 hour
Serves
12 - 15

I've always loved an apple crumble, and when I came up with this recipe, I knew it was going to be a winner. Apples, after all, are my go-to fruit, and you just can't beat a good Granny Smith! Taking all the best parts from the beloved crumble and whacking it on top of a crunchy biscuit base makes this quite the textural treat.


Using our apple and thyme butter added to the stewed apples brings a lovely depth to the sweetness, adding nutmeg notes and a touch of thyme for intrigue.


Serve this hot with vanilla ice cream, cold with a dollop of crème fraîche, or as is from the fridge. Either way, it's the perfect treat, morning, noon, or night.

Ingredients

    Topping and base

    • 600g plain flour
    • 220g Caster sugar
    • 375g Salted butter softened
    • 1 tsp cinnamon
    • 1/4 tsp nutmeg

    Filling

    • 1.8kg Granny smith peeled and cored
    • 1 jar of our apple & thyme Butter Shop Apple & Thyme Butter
    • 3 tbsps Lemon juice
    • 80g sultanas

    Method

    1. Preheat the oven to 180°C (350°F). Line a baking tray (30cm x 20cm) with baking paper.
    2. In a bowl, combine all the dry ingredients.
    3. Add the softened butter and rub it into the dry ingredients with your fingertips until the mixture resembles coarse crumbs.
    4. Place half of the crumb mixture into the lined tray.
    5. Press down with the back of a spoon until relatively flat.
    6. Bake in the preheated oven for 10 minutes.
    7. Remove from the oven, press the base down again, and bake for an additional 5-10 minutes until golden brown.
    8. While the base is baking and cooling, peel, core, and dice the apples into 2cm cubes.
    9. Place the diced apples and other filling ingredients into a large saucepan and mix until the apples are well-coated.
    10. Cook over medium heat with the lid on, checking every 5 minutes.
    11. Once the apples release their water, remove the lid and continue to cook until the mixture thickens but still contains chunks of apples. The thicker the mixture, the more solid the final slice will be.
    12. Once the base has cooled, spread the apple mixture evenly over it.
    13. Sprinkle the remaining crumb mixture over the apple layer, ensuring an even distribution without pressing down too much.
    14. Bake in the oven, checking after 10 minutes. Rotate the tray if necessary and continue baking until the topping is golden brown.
    15. Remove from the oven and allow to cool completely before placing it in the fridge overnight or for at least a few hours.
    16. Once chilled, cut into portions.
    17. Store in an airtight container for up to a week.

    Shop the jar

    Apple & Thyme Butter