Salted Butterscotch & JAZZ Apple Crumble

New season JAZZ Apples are grown in sun-drenched Nelson and Hawkes Bay orchards creating a tangy-sweet flavour that cuts through the caramel for a not-too-sweet (but rich) dessert. I’ve cheated and used store bought caramel but you could equally make your own using brown sugar and butter.

Serves 6.



  • 1⁄2 cup flour

  • 1⁄4 cup brown sugar

  • Pinch sea salt

  • 1 tsp ground cinnamon

  • 100g cold butter cubed

  • 1⁄2 cup rolled oats



  • 6 JAZZ Apples, peeled, cored and chopped

  • 2⁄3 cup caramel (I used Highlander caramel)

  • Pinch of sea salt

  • 30g butter, chopped



Preheat the oven to 180C.

For the topping, combine the flour, brown sugar, salt, and cinnamon in a bowl.
Add the butter cubes and rub into dry ingredients to resemble breadcrumbs.
Stir in the oats, then set aside in a fridge while you cut the apples.
Toss the chopped apples well with the caramel sauce and salt.
Split the mixture between 4-6 ramekins, top each with a knob of butter then sprinkle the oaty topping evenly all over each.

Bake for 40-50 minutes until the apples are bubbling and the crumble is golden brown.
Serve with lots of ice cream.



Recipe from Gretchen Houston