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Serves 8


Ontario Apple Crumble with Ale
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  • For the Crisp:
  • 1 tbsp Unbleached All-Purpose Flour
  • 3 tbsp Light or Dark Brown Sugar
  • 1 tsp Ground Ginger
  • ½ tsp Ground Allspice
  • ¼ tsp Ground Cloves
  • ½ tsp Flaked Sea Salt
  • 3 Ontario Paula Red Apples – peeled, cored and sliced
  • 3 Ontario Gala Apples – peeled, cored and sliced
  • 3 Ontario Ambrosia Apples – peeled, cored and sliced
  • 1 Lemon – zest and juice
  • 3 tbsp Unsalted Butter
  • 1 bottle Amber Ale
  • For the topping:
  • ½ cup Hazelnuts – roughly chopped
  • ½ cup Light or Dark Brown Sugar
  • ½ cup All-Purpose Flour
  • 1 tsp Ground Ginger
  • ½ tsp Ground Allspice
  • ¼ tsp Ground Cloves
  • 1 tsp Flaked Sea Salt
  • 1 cup Unsalted Butter – cubed and frozen (or cold if not frozen)
  • ½ cup pecans – roughly chopped
  • 2 cups rolled oates


  1. Position rack in the centre of the oven, preheat to 350°F (175°C).
  2. In a small bowl combine flour, brown sugar, ginger, allspice, cloves and salt.
  3. In a large bowl combine apples and lemon juice and zest, toss with dry, spiced mixture.
  4. Heat a cast iron skillet over medium, add butter, when melted coat the bottom of the pan, reduce to medium.
  5. Add apple mixture and gently sauté until golden brown and slightly tender, deglaze pan with beer.
  6. Meanwhile, insert the large metal chopping blade into the large work bowl of the food processor.
  7. Combine the hazelnuts, brown sugar, flour, ginger, allspice, cloves and salt, pulse until combined.
  8. Add the butter, pulse until texture becomes the size of peas.
  9. Add the pecans and oats pulse 3 times to combine, refrigerate until use.
  10. Cover the apples with topping, place in oven for 45-60 minutes or until golden brown.

Chef Collins Apple Crisp

To watch Chef Collins make the recipe live on TV, click HERE.

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