Apple and Hazelnut Crumble Teacake

  • 1 Granny Smith apple - peeled
  • Juice of 1/2 a lemon
  • 1/2 tsp cinnamon
  • 60g plain flour
  • 45g Golden Churn butter
  • 1/4 cup roasted hazelnuts
  • 3 eggs
  • 150g caster sugar
  • 150g Golden Churn butter - melted
  • 150g self raising flour

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Step 1
Pre-heat oven to 180°C (160°C fan forced)
Step 2
Quarter apple, remove core and cut into thin slices
Step 3
Place in a bowl with lemon juice and cinnamon, toss to coat
Step 4
For the crumble; combine flour, butter, brown sugar and hazelnuts in a bowl and combine with your finger tips until breadcrumb like. Alternatively place in a food processor. Set aside
Step 5
Using electric beaters, mix eggs and sugar together until pale and fluffy
Step 6
Pour in butter and mix well
Step 7
Fold in flour until batter is smooth
Step 8
Pour into a greased 23cm fluted flan pan
Step 9
Press apple slices into the top and sprinkle over the crumble
Step 10
Bake for 45 minutes or until an inserted skewer comes out clean
Step 11
Allow to sit for 10 minutes before removing from pan
Step 12
Serve warm or cold with a good dollop of cream