Hot cross bun apple crumble

Leftover hot cross buns give the crumbly topping on this classic dessert a delicious spiced twist.
Minutes preparation and cooking
Degree of difficulty

Hot cross bun apple crumble


6 Granny Smith apples sliced into thin wedges
2 stale hot cross buns (fruit or plain)
½ cup of rolled oats
½ cup of caster sugar
1 teaspoon cinnamon
200g unsalted butter
½ cup of caster sugar
1 teaspoon of cinnamon
1 teaspoon of vanilla essence


  1. Preheat oven to 180 degrees C.
  2. Tear hot cross buns into smaller pieces and blitz in a food processer for 30 seconds until resembling breadcrumbs. (See Tip)
  3. Add butter, oats, ½ cup of caster sugar and 1 teaspoon of cinnamon to processed hot cross buns and blitz for a further 30 seconds until ingredients are combined.
  4. Place apple slices in the base of baking dish and sprinkle over remaining sugar, cinnamon and a tsp of vanilla essence.
  5. Spread hot cross bun mixture over the apple and bake for 45 minutes or until golden brown.
  6. Serve hot with vanilla icecream or cream.

Tip: If using fresh hot cross buns, toast in the oven on a tray lined with baking paper for 4 minutes before processing to remove extra moisture. 

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