Apple Crumble

• 1 cup Edmonds Self Raising Flour (150g)
• 3 Tbsp cocoa powder
• ½ cup Chelsea Soft Brown Sugar (100g)
• 80g butter, melted and cooled
• ½ cup Meadow Fresh Original Milk (125ml)
• 1 egg, lightly beaten
• Vanilla ice cream or cream, to serve

Sauce

• ¾ cup Chelsea Soft Brown Sugar (150g)
• 2 Tbsp cocoa powder, sifted
• 1 ¼ cups boiling water (313ml)

• 4 cups peeled, thinly sliced apples (4-5 apples)
• ¼ cup Chelsea Caster Sugar (56g)
• ½ tsp mixed spice
• ¼ cup water (60ml)

Crumble Topping

• 1 cup Edmonds Standard Grade Flour (150g)
• 1 cup desiccated coconut (100g)
• ½ cup Chelsea Dark Cane Sugar or Chelsea Soft Brown Sugar (100g)
• 75g butter (cold and cut into cubes)

• 400g sweet/short pastry
• 6 large apples, about 1kg
• ½ cup raisins
• finely grated rind of1 lemon
• 3 Tbsp Chelsea Soft Brown Sugar
• 1 tsp ground cinnamon
• Chelsea Icing Sugar to dust

• 1½ cups Edmonds Self Raising Flour
• 75g butter
• ½ cup Chelsea White Sugar
• Grated rind of 1 medium sized orange
• 1 cup Meadow Fresh Original Milk
• 1 cup mixed berries, fresh or frozen (defrosted)
• Chelsea Icing Sugar

Sauce

• Boiling water (enough to make up to 1¼ cups)
• Juice of 1 medium orange
• ½ cup berry or plum jam
• ⅓ cup Chelsea White Sugar

• 6 Tbsp Chelsea Caster Sugar
• 8 Tbsp self rasing flour
• 2 large eggs or normal size
• 125g butter
• 4 apples, peeled, cored and thinly sliced
• teaspoon of cinnamon & Chelsea Icing Sugar for the top

• 4 large (750g) granny smith apples
• ¼ cup Chelsea Caster Sugar
• 2 tbsp water
• 1 cinnamon stick
• 1 x 5cm strip orange rind
• 1 bunch (650g) rhubarb, trimmed
• ¾ cup rolled oats
• ½ cup plain flour
• 80g butter, diced
• ½ cup Chelsea Soft Brown Sugar
• ¼ cup shredded coconut
• Ice-cream, cream or yoghurt, for serving

• 100g butter
• ½ cup Chelsea Honey Maple Flavoured Syrup or Chelsea Maple Flavoured Syrup
• 2 cups rolled oats
• ½ cup coconut
• 1 tsp ground ginger
• 4 large Granny Smith apples

Berry and apple mixture

• 410g canned pie apples, drained
• 400g canned berry combo, drained
• 1 tsp ground cinnamon
• 1 tsp ground mixed spice
• ½ cup Chelsea Caster Sugar

Crumble

• ½ cup plain flour
• ¼ cup Chelsea Soft Brown Sugar
• 60g butter, diced
• 1 tsp ground cinnamon
• ⅓ cup hazelnuts, chopped

• Chelsea Icing Sugar, for dusting
• Thick cream, to serve

Base

• 250g Anzac biscuits
• 75g butter, melted

Topping

• ¼ cup plain flour (38g)
• 35g butter, cubed or grated
• Chelsea Soft Brown Sugar (about 2 Tbs)
• 2 Tbsp rolled oats
• ¼ tsp ground cinnamon

Filling

• 500g cream cheese, softened
• Chelsea Caster Sugar or Chelsea Raw Caster Sugar (170g)
• 100g white chocolate, melted
• 2 eggs
• ¾ cup sour cream (188g)
• 2 tsp plain flour
• 1 tsp ground cinnamon
• 1 tsp vanilla extract
• 2 small Granny Smith apples

SALTED CARAMEL SAUCE

• ¾ cup cream (190ml)
• ¾ cup Chelsea Dark Cane Sugar (150g)
• 120g butter
• 1 tsp sea salt

APPLES

• 1kg Granny Smith apples (approximately 8 apples)
• 1 Tbsp plain flour

CRUMBLE

• 1 cup plain flour (150g)
• 1 cup quick cook oats (120g)
• ¾ cup Chelsea Dark Cane Sugar (150g)
• ½ tsp baking powder
• 120g butter, melted

Sponge

• 125g plain flour
• 1 tsp baking powder
• Pinch of salt
• 2 Tbsp Chelsea Caster Sugar
• 50g butter
• 1 large egg
• 1 tsp vanilla essence
• approx. 100ml of milk
• 1 orange, zest only

Apples

• 4 Braeburn apples
• 50g unsalted butter
• 2 Tbsp clear honey
• 100g dates, diced
• 1 tsp ground cinnamon
• Approx 15g flaked almonds

Fruit Base

• 5 large sized Granny Smith apples, peeled & cored
• ½ teaspoon ground cinnamon
• 2 tablespoons water
• 3 tablespoons Chelsea White Sugar

Crumble Topping

• ⅓ cup rolled oats
• 2 tablespoons Chelsea White Sugar
• ⅓ cup plain flour
• ⅓ cup flaked coconut
• ¼ cup flaked almonds
• 50g reduced - fat dairy spread, melted

• 200g (1 ⅓ cups) self-raising flour, sifted
• 133g (1 ⅓ cups) almond meal
• 230g (1 cup) Chelsea Raw Caster Sugar
• 175g unsalted butter, soft
• 150ml buttermilk
• 3 large eggs, lightly beaten
• Very fine zest of 1 lemon
• 1 large apple, peeled, cored and sliced
• 1 tablespoon Chelsea Raw Caster Sugar, extra

• 400g sweet/short pastry
• 6 large apples, about 1kg
• ½ cup raisins
• finely grated rind of1 lemon
• 3 tablespoons Chelsea Soft Brown Sugar
• 1 teaspoon ground cinnamon
• Chelsea Icing Sugar to dust

• 3 ripe pears, peeled, cored, sliced
• 1 tbsp freshly squeezed lemon juice
• 1 tbsp Chelsea Raw Sugar
• 1 cup fresh or frozen raspberries

Crumble

• ½ cup rolled oats
• 1 tbsp Chelsea Raw Sugar
• 1 tbsp wholemeal plain flour
• 1 tsp ground cinnamon
• 10g 40% reduced-fat sunflower spread, melted
• 1 tbsp 100% apple juice

• Crumble

• ¼ cup butter melted 
• ½ cup quick oats
• 2 tablespoons Chelsea Soft Brown Sugar
• 2 tablespoons Chelsea Maple Flavoured Syrup
• 1 teaspoon cinnamon
• pinch of salt

• Apple filling

• 2 apples chopped bite size
• 1 tablespoon flour
• 1 tablespoon lemon juice
• 1 tablespoon Chelsea Soft Brown Sugar
• 2 tablespoons chopped walnuts
• option to add cinnamon, nutmeg or all spice

• 375g Shortcrust Pastry
• 1kg Green Cooking Apples, peeled and cored
• 1 Tablespoon Lemon Juice
• 1 Cup Chelsea White Sugar
• 1 Teaspoon Ground Cinnamon
• ¼ Teaspoon Ground Cloves
• 1 Tablespoon Butter

Shortcake pastry

• 125g butter
• ½ cup Chelsea White Sugar
• 1 egg
• 1 ½ cups flour
• 2 tbsp cornflour
• 1 tbsp custard powder
• 1 tsp baking powder

Filling

• 500g (approx. 2 cups) lightly stewed apple, (without extra water) or canned apple pie filling
• 1 tsp mixed spice
• ¼ cup Chelsea White Sugar (or sugar to taste)

• Chelsea Icing Sugar, to serve

Batter

• 1 cup flour
• 2 tsp baking powder
• 1-2 tsp ground ginger
• ¼ cup Chelsea Soft Brown Sugar
• ¼ cup Chelsea White Sugar
• 50g butter
• 1 tbsp Chelsea Golden Syrup
• ½ cup milk

Sauce

• ½ cup Chelsea Soft Brown Sugar
• ½ cup Chelsea White Sugar
• 1 tbsp Chelsea Golden Syrup
• 1-2 tsp ground ginger
• 2 cups boiling water

• 4 apples (i.e. Granny Smith)
• 1 cup water (250ml)
• ½ cup lemon juice (125ml)
• 5 Tbsp Chelsea Raw Sugar
• ⅛ tsp salt
• 2 cups feijoa pulp (550g)

Crumble Topping

• ½ cup Edmonds Standard Grade Flour (75g)
• ½ cup rolled oats (60g)
• ½ cup ground almonds (55g)
• ½ cup Chelsea Soft Brown Sugar (100g)
• 1 tsp ground ginger
• 150g cold butter, cubed or grated

Pastry

• 1 cup (150g) Edmonds Self Raising Flour
• ½ cup (75g) Edmonds Plain Flour
• ½ cup (60g) Edmonds Custard Powder
• ⅓ cup (75g) Chelsea Raw Caster Sugar
• 125g unsalted butter, chilled and cubed
• 1 large egg, separated
• ¼ cup (60ml) ice cold water, approximately

Filling

• 10 medium Granny Smith apples, peeled, cored & thinly sliced
• ¼ cup (60ml) water
• 2 tsps lemon juice
• ⅓ cup (75g) Chelsea Raw Caster Sugar
• zest of 1 lemon, finely grated
• ½ tsp mixed spice
• ½ tsp cinnamon
• 1 tbsp Edmonds Standard Grade Flour
• 1 tbsp Chelsea Raw Caster Sugar, extra for sprinkling

Crumble Topping

• 3/4 cup Edmonds Standard Grade Flour
• 1/2 cup Chelsea Raw Sugar
• 1/4 cup rolled oats
• 1 1/2 tsp cinnamon
• 1/2 tsp baking powder
• 80g butter, melted
• 1 red apple

Cake

• 1 packet Edmonds Vanilla Cupcakes (reserve icing mix for another use)
• 60g butter, softened
• 2 eggs
• 2/3 cup unsweetened Greek yoghurt
• 2 Granny Smith apples

Caramel Sauce

• 1 cup Chelsea Raw Sugar
• 60g butter, roughly chopped
• 1 1/2 Tbsp Chelsea Golden Syrup
• 1/4 tsp salt
• 150ml cream
• thickened cream, to serve

Fruit

• 5 large Granny Smith apples, peeled and cored (900g)
• 20g butter
• 1/2 cup Chelsea Icing Sugar (75g)
• 1/2 tsp ground cinnamon
• 1 cup frozen raspberries (135g)

Crumble Topping

• 1/2 cup Chelsea Icing Sugar (75g) 
• 1/3 cup plain gluten-free flour (47g)
• 2/3 cup coconut flakes (30g)
• 1/2 cup sliced almonds (45g)
• 50g butter, melted