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Three Blue Ducks' baked apple, soy caramel, crumble and cream

Australian Gourmet Traveller recipe for baked apple, soy caramel, crumble and cream by Three Blue Ducks restaurant in NSW.

By Shannon Debreceny
  • 25 mins preparation
  • 20 mins cooking
  • Serves 6
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Baked apple, soy caramel, crumble and cream
"A wonderfully flavoursome dish from the caramelised apples to the organic oats and completely natural honey," says Shannon Debreceny.


  • 200 gm (2¼ cups) rolled oats
  • 75 gm honey
  • 40 gm unsalted butter, melted
  • 40 gm brown sugar
  • 3 dried dates, thinly sliced
  • 8 roasted almonds, coarsely chopped
  • 200 gm caster sugar
  • 20 ml whisky
  • 3 tsp soy sauce, or to taste
  • 6 Granny Smith apples, coarsely chopped into bite-sized pieces
  • To serve: double cream


  • 1
    Preheat oven to 160C. Combine oats, honey, butter, brown sugar, dates and almonds in a bowl, mix well and bake on an oven tray lined with baking paper until golden (20 minutes).
  • 2
    Meanwhile, heat a large frying pan over medium-high heat, scatter sugar over and cook until a light caramel forms (4-5 minutes), add 200ml water (be careful as hot caramel will spit) and stir until dissolved (2-3 minutes), add whisky and soy, stir to combine, add apple, stir to coat well and simmer until apple softens (3-6 minutes). Divide apple mixture among six 300ml ovenproof bowls and keep warm.
  • 3
    Spoon almond topping over apple mixture and serve with double cream.


This recipe is from the August 2012 issue of .
Drink Suggestion: Stanton & Killeen Classic Rutherglen Muscat.