Apple Crumble Popsicles

Serves: 8
Easy
Time: 15 minutes + 8 ½ hours freezing

INGREDIENTS:

200ml cream
400g can sliced apple
¼ cup caster sugar
1 teaspoon mixed spice
½ teaspoon ground cinnamon 
2 teaspoons vanilla extract
3 Scotch Fingers biscuits, finely crushed
75g white chocolate, broken up
1 teaspoon vegetable oil

METHOD:

1. Place the cream, apple, sugar, mixed spice, cinnamon and vanilla into a blender. Blend until well combined and smooth. Pour the mixture into popsicle moulds and add paddle pop sticks. Freeze for 8 hours or overnight. 

2. Once the popsicles are frozen, place the crushed biscuits into a bowl. Place the chocolate into a heatproof bowl and stand over a pan of gently simmering water. Ensure the water doesn’t touch the bottom of the bowl. Heat until just melted then stir until smooth. Remove bowl from the saucepan, stir in the vegetable oil and leave to cool slightly.

3. Take the popsicles out of the freezer and dislodge from each mould. Working quickly, dip the top of each popsicle into the white chocolate and then immediately into the crumb mixture. Place each coated popsicle onto a tray and put back into the freezer. Allow to refreeze for 30 minutes before serving.
   

This recipe was developed out of the longing to have apple crumble any time of the year. Given the Australian climate, this isn't all that practical. From this conundrum, the apple crumble popsicle was invented!