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Apple crumble

Apple crumble

Apple crumble—but this time, make it apple crumble.

A twist on a British classic—with a hint of the Med—did you know you can also make crumble with olive oil?

For this recipe we’ve opted for 50:50, but you can use as much or as little EVOO as you like.

Working best with a light, delicate oil, this recipe is the perfect pairing for your pouch this month—a delicious oil from Sparta.

It's not too late to join the Club to get it before it is gone.

Here's the method:

Serves 4

Preheat your oven to 180°C.
Peel the apples.
Slice, remove the core, and then roughly chop.
Pop in to your crumble dish and add a sprinkle of cinnamon, 1 tbs caster sugar, and drizzle of olive oil. Stir or shake to coat.
In a separate bowl add your flour, remaining caster sugar, cubed butter and olive oil.
Mix by hand until the mixture resembles bread crumbs.
Add your "breadcrumbs" to your apple mixture.
Gently press the mixture down once it is on the apple.
Bake in the oven for 18-20 minutes, or until golden brown.
Enjoy with ice cream, custard, cream—or just as is!

Make it your own

Use all extra virgin olive oil, or swap the butter for a plant-based alternative to make this completely plant based.

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FAQs about olive oil brands and quality

They certainly can be! But it’s always important to consider why they’re expensive. If the higher price reflects early harvest olives, small-batch production, regenerative farming, and fair wages for farmers, then yes – you're likely getting a high-quality product that’s better for your health, the environment, and the industry. But sometimes, the price tag just reflects good branding and fancy packaging. Always look for real indicators of quality like harvest date, origin transparency, proper packaging, and clear production practices to know if it’s truly worth the splurge.
The best way to tell if you have a bottle of real extra virgin olive oil—and not just labeled that way—is to look for transparency and pay close attention to the details. Quality EVOO will list a harvest date (not just an expiration date), come in a dark glass or tin container, and specify the origin. Avoid vague blends and flashy marketing claims without substance. And most importantly, taste it: legitimate extra virgin olive oil should be fruity, bitter and peppery—not flat or greasy. Your palate is often the best judge
One of the biggest culprits is the term ‘first cold pressed’, which might sound impressive but doesn't define the modern extra virgin olive oil making process or the product's quality. Also look for the harvest date. If you only see an expiration or “best before”, it's more likely the olive oil quality isn't as good. Also pay attention to vague origins like ‘EU blend’. While this might sound romantic, it's a strong indicator that olive oil quality is not top notch. Long story short: true quality comes from transparency, not trendy marketing, so always look beyond branding.