Hot Cross Cob Apple Crumble

clock 20 minutes + 50 minutes bowl Serves 4-6


  • 1 Countdown Hot Cross Bun Cob Loaf
  • 50g butter, melted
  • 3 granny smith apples, peeled, cored and sliced
  • 1 Tbsp lemon juice
  • 1/4 cup sugar
  • 1 Tbsp orange zest
  • Topping
  • 1/2 cup rolled oats
  • 2 Tbsp brown sugar
  • 1/4 cup hazelnuts, roughly chopped
  • Ice cream, to serve
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  • 1. Preheat oven to 170C. (150C fan-forced)

  • 2. Slice off the top of the hot cross bun cob and set aside for use later. Carefully scoop the filling from the cob without breaking the shell.

  • 3. Place the shell onto a baking tray, brush the inside with a little of the melted butter, and place into the oven for 20 minutes until baked hard.

  • 4. Break up the cob filling and place onto another baking tray. Place into the oven for 15 minutes until crispy. Remove and cool.

  • 5. In a large pot, add the apples, lemon juice, water, sugar and zest, bring to a simmer stirring occasionally for 10 minutes to soften. Remove and cool.

  • 6. To make the topping, crumble the baked cob filling into a bowl. Add the oats, sugar, hazelnuts and remaining butter, stirring well.

  • 7. Spoon the fruit mixture into the cob shell and top with crumble. Bake for a further 15-20 minutes until lightly golden.

  • 8. Serve warm with ice cream.


  • • Energy 1822Kj • Protein 7g • Total Fat 15g • Saturated Fat 6g • Carbohydrates 65g • Sugars 36g • Sodium 203mg

  • Dietary and nutritional info supplied by NZ Nutrition Foundation

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