Rooibos and Rusks Apple Crumble 



For the Rooibos Syrup


2 rooibos teabags 

1 cup sugar 

1 cup water 


For the Apple Filling


6 large green apples, peeled, cored and cut into large chunks

Prepared rooibos syrup

2 tbsp lemon juice

1 tsp cinnamon powder


For the Crumble


1 cup flour

½ cup castor sugar

1 tsp cinnamon powder

½ cup butter, melted

250g Bokomo Condensed Milk & Fudge Rusks


Serving suggestion


Vanilla ice cream


Serves: 8 portions




For the Rooibos Syrup


1. In a small pot, add the sugar & water along with the 2 rooibos teabags. 


2. Stir over low heat, until the sugar is dissolved.


3. Boil over moderate heat for 10-15 minutes.


4. Strain the syrup and allow to cool before using. 


For the Apple Filling


1. Preheat the oven to 180 and grease a medium sized baking dish.

2. Place the apple chunks, prepared rooibos syrup, lemon juice, & cinnamon in the baking dish and mix to combine. The apples should fill the bottom layer of the baking dish completely. 


For the Crumble


1. In a large bowl, combine the flour with the sugar, cinnamon and melted butter until just combined. 


2. Break the rusks into small-medium chunks and mix into the crumble. 


3. Spoon the crumble mixture over the apples, allowing no open spots. 


4. Bake for 35 – 40 minutes until a golden & crisp crumble and the apples are soft.


Serving suggestion


1. Serve the apple crumble in bowl, while still hot, with generous scoops of ice cream