Ingredients

Serves 6

Apple Filling

• 5 medium Honeycrisp apples (850–950 g)
• 25 g unsalted butter
• 10 fresh sage leaves
• 25 g brown sugar or turbinado sugar
• 1 tbsp fresh lemon juice
• 1 tsp lemon zest
• 1 tsp vanilla extract
• 1 tbsp cornstarch
• ¼ tsp fine sea salt
• ½ tsp freshly grated ginger (optional)
• Pinch of ground cinnamon (optional)

Brown Butter Crumble

• 100 g all-purpose flour
• 65 g rolled oats
• 65 g brown sugar or turbinado sugar
• 90 g unsalted butter
• ¼ tsp fine sea salt
• 40 g toasted hazelnuts or walnuts, roughly chopped (optional)
• 3-4 finely chopped sage leaves (reserved from above)

Whipped Honey Greek Yogurt

• 300 g full-fat Greek yogurt
• 100 ml whipping cream
• 20–25 g honey
• ½ tsp vanilla extract
• Pinch of fine sea salt

Method

01. Prepare the Apples

Preheat the oven to 190°C (375°F).

Wash and core the Honeycrisp apples, leaving the skins intact. Cut into approximately 2 cm pieces and set aside while preparing the sage butter.

02. Brown the Butter & Crisp the Sage

Melt 25 g of unsalted butter in a small saucepan over medium heat. Continue cooking until the butter turns golden brown and develops a nutty aroma.

Add the 10 fresh sage leaves and fry briefly until crisp, approximately 20–30 seconds. Remove carefully and transfer to a paper towel to cool.

Reserve 4 leaves for the crumble and 6 whole leaves for garnishing. Keep the sage-infused brown butter for the apple filling.

03. Prepare the Apple Filling

In a large bowl, combine the apples with the sage-infused brown butter, sugar, lemon juice, lemon zest, vanilla, cornstarch and salt. Add the freshly grated ginger and cinnamon, if using.

Toss until evenly coated, then transfer to a lightly buttered 23 cm baking dish.

04. Make the Brown Butter Crumble

Melt the remaining 90 g of butter in a saucepan over medium heat, cooking until golden brown and fragrant. Remove from the heat and allow to cool slightly.

In a mixing bowl, combine the flour, rolled oats, sugar, salt and toasted nuts, if using.

Finely crumble 4 of the reserved crisp sage leaves into the mixture.

Pour in the brown butter and stir gently with a fork until the mixture forms irregular clumps. For a more textured topping, squeeze portions of the mixture together with your fingers.

Refrigerate for 10–15 minutes to firm up.

05. Assemble & Bake

Scatter the crumble evenly over the prepared apples, keeping some larger clusters intact.

Bake uncovered for 35–45 minutes, until the apples are bubbling around the edges and the topping is golden brown.

If the topping needs additional colour, increase the oven temperature to 205°C (400°F) for the final 5–10 minutes.

Remove from the oven and allow to rest uncovered for at least 15–20 minutes. The crumble will become crisper as it cools.

06. Prepare the Whipped Honey Greek Yogurt

Using a stand mixer fitted with the whisk attachment, or a hand mixer, whip the cream until soft peaks form.

In a separate bowl, combine the Greek yogurt, honey, vanilla and a pinch of salt.

Gently fold the whipped cream into the yogurt mixture until light and smooth. Refrigerate until ready to serve.

07. To Serve

Spoon the warm apple crumble into individual dessert bowls or glasses.

Add a generous dollop of chilled whipped honey Greek yogurt and finish each serving with a reserved crisp sage leaf.

Serve immediately, while the crumble is still warm and the yogurt is cool.