Salted Caramel Apple Crumble

• ½ cup Edmonds Standard Grade Flour (75g)
• ¼ cup rolled oats (30g)
• ¼ cup desiccated coconut (25g)
• ¼ cup Chelsea Soft Brown Sugar (50g)
• ½ tsp mixed spice or ground cinnamon
• 75g butter
• 5-6 Granny Smith apples
• 2 Tbsp Chelsea Golden Syrup
• 2 Tbsp Chelsea Raw Sugar or Demerara Sugar

• 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)

• 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

• 1½ cups Chelsea Icing Sugar
• 225g butter
• 2 tsp caramel flavoured essence
• 1 tsp salt

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

• 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

• 175g unsalted butter, softened
• 175g Chelsea Soft Brown Sugar
• ¾ cup (255g) dulce de leche (a thick caramel made from condensed milk – from gourmet food shops or make the Chelsea recipe)
• 2 tsp vanilla bean paste
• 2 eggs, plus 1 egg yolk
• 2 cups (300g) self-raising flour, sifted
• ⅔ cup (165ml) buttermilk, at room temperature
• Chocolate meringues, to serve

CHOCOLATE ICING

• 500g cream cheese, at room temperature
• 75g unsalted butter, softened
• ¼ cup (25g) cocoa, plus extra to dust
• 1 cup (120g) Chelsea Pure Decorating Icing Sugar, sifted,
• plus extra 2 tbs to dust

• 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

• 1 cup Meadow Fresh Cream
• 100g butter
• 2 tsp vanilla extract
• 1½ cups Chelsea Caster Sugar
• ½ cup boiling water
• ½ -1 tsp flaky sea salt

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