Chef's Recipes

Baked apples with burnt cream

Australian Gourmet Traveller recipe for baked apples with burnt cream by Mat Lindsay from Ester, Sydney.

By Mat Lindsay
  • Serves 8
  • 40 mins preparation
  • 45 mins cooking plus setting, cooling
Baked apples with burnt cream
Baked apples with burnt cream

"This is like the best apple crumble and cream you've ever had, only deconstructed," says Lindsay. "It's a comforting autumn dessert. Begin this recipe a day ahead to set the cream; you'll also need a blowtorch.


  • 4 large Granny Smith apples, halved, cored
  • For greasing: butter
  • 90 gm caster sugar
  • To serve: fried rosemary
Burnt cream
  • 500 ml (2 cups) pouring cream
  • Thinly peeled rind of 1 lemon
  • 1 cinnamon quill
  • 3 egg yolks
  • 60 gm caster sugar, plus extra for serving
Olive-oil crumb
  • 150 gm (1 cup) plain flour
  • 50 gm butter, coarsely chopped
  • 50 ml olive oil
  • 100 gm caster sugar


  • 1
    For burnt cream, bring cream, lemon rind and cinnamon to the boil in a saucepan over medium-high heat, then set aside to infuse and cool to room temperature (1 hour). Whisk yolks and sugar in
    a bowl until thick and pale (4-5 minutes), strain in cream mixture and whisk to combine. Return to pan over medium heat and stir continuously until mixture thickly coats the back of a wooden spoon (4-5 minutes). Pour into a 1-litre container and refrigerate overnight to set. When ready to serve, sprinkle an even layer of sugar on top and caramelise with a blowtorch.
  • 2
    For olive-oil crumb, preheat oven to 160C. Place ingredients in a bowl, rub together with your fingertips to a coarse crumb, and season to taste with sea salt and white pepper. Spread on a baking tray lined with baking paper and bake, stirring occasionally, until golden (10-12 minutes). Cool, break into large pieces and store in an airtight container in the pantry for up to 5 days.
  • 3
    Preheat oven to 180C. Place apple halves cut-side down in a buttered baking dish large enough to fit them in a single layer. Stir sugar and 180ml water in a saucepan over medium-high heat to dissolve sugar, bring to the boil, then pour syrup over apples. Bake uncovered, basting occasionally with syrup, until apples are tender and syrup starts to caramelise (20-25 minutes). Remove from oven and cool.
  • 4
    Serve baked apples with a generous scoop of burnt cream, and scattered with olive-oil crumb and fried rosemary.


Drink Suggestion: 2009 Pichot Vouvray “Le Marigny” Moelleux, Loire, France. Drink suggestion by Mat Lindsay