Lemon Myrtle Crumble: A Native Twist on a Classic Dessert

A warm crumble is one of those desserts that never goes out of style. It's humble, satisfying, and endlessly adaptable — and this version adds something genuinely special. Our Lemon Myrtle Crumble takes the classic apple and rhubarb combination and lifts it with the bright, clean citrus of Australian native lemon myrtle.

The result is a dessert that feels familiar yet completely distinctive. The fruit base is fragrant and lightly spiced, the topping is golden and crisp, and lemon myrtle ties it all together with an aromatic finish that's unlike anything you'd get from lemon zest or juice.

Whether you're cooking for a weeknight dinner, a Sunday roast, or a backyard gathering, this crumble delivers every time. It's the kind of recipe that earns requests for seconds — and questions about that ingredient.

For more ways to cook with this remarkable native herb, explore our full collection of lemon myrtle sweet recipes and Aussie native dessert ideas.

What Makes Lemon Myrtle Unique?

Lemon myrtle (Backhousia citriodora) grows naturally in the subtropical rainforests of Queensland and northern New South Wales. It's one of Australia's most prized native herbs — and for good reason. The leaves contain extraordinarily high levels of citral, the compound that gives lemons their characteristic scent, making lemon myrtle more intensely citrusy than the fruit itself.

Unlike lemon zest, which can turn bitter with heat, dried lemon myrtle holds its flavour beautifully through cooking. It doesn't fade or sharpen — it mellows into a clean, rounded citrus note that works in harmony with sweet and tart ingredients alike.

What makes lemon myrtle stand apart in the kitchen:

• Higher citral content than any citrus fruit — pure, clean lemon flavour
• Heat-stable — flavour holds through baking, roasting, and simmering
• Pairs naturally with apple, rhubarb, stone fruit, and berries
• Works equally well in sweet desserts, savoury rubs, and marinades
• Grown and harvested in Australia — no imports, no compromise on freshness

In a crumble, lemon myrtle doesn't overpower the fruit — it amplifies it. A small amount in the base transforms the entire dish, adding a layer of complexity that keeps every bite interesting.

Flavour Profile: What to Expect

This crumble delivers a layered eating experience from the first spoonful. The fruit base is soft and jammy — tart rhubarb balanced by the natural sweetness of Granny Smith and Pink Lady apples, with orange zest adding a warm citrus backdrop. Then lemon myrtle arrives: bright, floral, and unmistakably Australian.

The crumble topping brings texture and warmth. Rolled oats and shredded coconut give it a rustic, golden crunch, while brown sugar caramelises at the edges for a slightly toffee-like finish. Optional cinnamon adds a gentle spice note that complements the lemon myrtle without competing with it.

Expect a dessert that is:

• Tart and sweet in the fruit base, with a clean citrus lift from lemon myrtle
• Golden and crunchy on top, soft and bubbling underneath
• Aromatic — the kitchen will smell extraordinary while it bakes
• Versatile — equally good with cream, custard, or vanilla ice cream

This is a flavour profile that works year-round, but it's particularly well-suited to cooler months when warm, comforting desserts are exactly what's called for.

How to Use Lemon Myrtle in Desserts

Dried and ground lemon myrtle behaves like a spice in the kitchen — measured in teaspoons, added to wet or dry components, and allowed to bloom with heat. In a crumble, it's added directly to the fruit base during cooking, which gives it time to infuse into the liquid and distribute evenly through every bite.

Practical tips for cooking with lemon myrtle in desserts:

• Use ½ teaspoon per 4–6 serves — it's potent, so start conservatively
• Add it to the fruit base early so it has time to infuse during cooking
• It pairs beautifully with orange, vanilla, coconut, and cinnamon
• Try it in custards, tarts, cheesecakes, and poached fruit as well
• Store in an airtight container away from heat and direct light

The key is restraint. Lemon myrtle is concentrated — a little delivers a lot. Once you understand how it behaves, it becomes one of the most useful flavour tools in your pantry.

Why Choose Australian Native Ingredients?

Australian native herbs and spices have earned serious attention from home cooks and professional chefs alike — not because they're fashionable, but because they genuinely perform. Lemon myrtle is a prime example: it's been commercially cultivated in Australia for decades, and the quality of Australian-grown product is consistently exceptional.

Cooking with native Australian ingredients is also a choice that connects your kitchen to the landscape. These plants evolved in Australian conditions, which means they thrive here without the resource demands of imported alternatives. That's good for flavour, and good for the environment.

Reasons to reach for Australian native ingredients:

• Unmatched flavour intensity — grown in the conditions that produce the best essential oil content
• Shorter supply chains mean fresher product from paddock to pantry
• Supports Australian farmers and regional agricultural communities
• Adds genuine distinction to everyday cooking and special occasion dishes
• Increasingly used by leading Australian restaurants and food producers

Terrablendz Dried Lemon Myrtle is sourced directly from Australian growers, carefully dried and ground to lock in maximum flavour. No fillers, no blends — just pure native herb at its best.

Lemon Myrtle Crumble Recipe

Ingredients:

Fruit Base:

• 3 Granny Smith apples, peeled, cored, and chopped
• 1 Pink Lady apple, peeled, cored, and chopped
• 300g rhubarb, trimmed and cut into 3cm pieces
• ⅔ cup (145g) caster sugar
• Zest of ½ an orange
• 1 tbsp orange juice
• ½ tsp Terrablendz Dried Lemon Myrtle (Backhousia citriodora)
• 2 tbsp water

Crumble Topping:

• ½ cup (75g) plain flour
• ¼ cup (55g) brown sugar
• ⅓ cup (30g) rolled oats
• ¼ cup (20g) shredded coconut
• ½ tsp ground cinnamon (optional)
• 75g cold unsalted butter, chopped

Method:

Step 1 — Preheat your oven:
Set oven to 180°C (160°C fan-forced). Lightly grease a 1.5L baking dish and set aside.

Step 2 — Cook the fruit base:
In a medium saucepan over medium heat, combine apples, rhubarb, sugar, orange zest, orange juice, lemon myrtle, and water. Stir occasionally and cook for 10–12 minutes until the fruit softens and the liquid reduces slightly. Pour into the prepared baking dish.

Step 3 — Make the crumble topping:
In a large bowl, combine flour, brown sugar, rolled oats, shredded coconut, and cinnamon if using. Add the cold butter and rub in with your fingertips until the mixture resembles coarse, uneven crumbs. Don't overwork it — some larger clumps are ideal for texture.

Step 4 — Assemble and bake:
Scatter the crumble topping evenly over the fruit base. Bake for 25–30 minutes until the topping is deep golden and the fruit is bubbling at the edges.

Step 5 — Rest and serve:
Allow to rest for 5 minutes before serving. Serve warm with double cream, vanilla custard, or a scoop of good vanilla ice cream.

Serves 4–6. Store covered in the refrigerator for up to 3 days. Reheat in the oven at 160°C for 10–15 minutes.

Shop Terrablendz Dried Lemon Myrtle

Ready to make this crumble? Terrablendz Dried Lemon Myrtle is available online and ships across Australia. It's the same premium-quality native herb used in this recipe — sourced from Australian growers, carefully processed, and packed to preserve maximum flavour and aroma.

Why Terrablendz lemon myrtle belongs in your pantry:

• 100% Australian-grown and processed
• No additives, fillers, or artificial flavours
• Dried and ground to preserve full essential oil content
• Versatile across sweet desserts, savoury rubs, marinades, and teas
• Perfect for gifting — a genuinely unique Australian pantry staple

Related Recipe Inspiration

If this crumble has you excited about cooking with lemon myrtle, there's plenty more to explore. Native Australian herbs open up a whole world of dessert possibilities — from rustic bakes to refined pastries, all built around ingredients that grow right here.

One recipe worth trying next is our Lemon Myrtle Scones — a beautifully light bake that lets the herb's citrus character shine in a classic Australian format. Fragrant, fluffy, and ready in under 30 minutes, they're perfect for morning tea or an afternoon treat.

For the full range of sweet and savoury recipes using Australian native herbs, visit our Terrablendz Recipes page. You'll find everything from desserts and baked goods to BBQ rubs, marinades, and seasoning guides — all built around the exceptional flavour of native Australian ingredients.

And if you're ready to go deeper into what lemon myrtle can do across the full dessert spectrum, our guide to easy Aussie native sweet recipes with lemon myrtle is the place to start — covering flavour pairing, technique, and recipe ideas from simple to impressive.

Frequently Asked Questions

Can I use fresh lemon myrtle instead of dried in a crumble?

Fresh lemon myrtle leaves can be used, but dried and ground lemon myrtle is far more practical for cooking. It's more concentrated, easier to measure, and distributes evenly through the fruit base. Dried lemon myrtle also has a longer shelf life and consistent flavour — making it the better choice for reliable results every time.

What fruit works best with lemon myrtle in a crumble?

Lemon myrtle pairs beautifully with tart, high-moisture fruits that benefit from a citrus lift. Apple and rhubarb are the classic combination used in this recipe, but it also works well with pear, stone fruit (peach, nectarine, plum), and mixed berries. The herb's clean citrus note complements both sweet and tart fruit profiles without overpowering them.

How much lemon myrtle should I use in a crumble?

For a crumble serving 4–6 people, ½ teaspoon of dried lemon myrtle in the fruit base is the right starting point. It's a potent herb — a little goes a long way. If you want a more pronounced citrus flavour, increase to ¾ teaspoon, but avoid going beyond 1 teaspoon or it can become the dominant flavour rather than a complement.

Can I make this crumble gluten-free?

Yes. Substitute the plain flour in the crumble topping with a quality gluten-free plain flour blend. The rest of the recipe remains unchanged. The texture may be slightly more crumbly than the standard version, but the flavour will be just as good. Ensure your rolled oats are certified gluten-free if required.

Where can I buy dried lemon myrtle in Australia?

You can buy premium Dried Lemon Myrtle (Backhousia citriodora) directly from Terrablendz online. We ship across Australia and stock a full range of native herbs, spices, and seasoning blends — including rubs and marinades for BBQ and everyday cooking.

A Sustainable Dessert Worth Making Again and Again

Choosing to cook with Australian native herbs is a decision that goes beyond flavour. Lemon myrtle is a fast-growing, low-impact crop that thrives in Australian conditions. It requires fewer resources than many imported herbs and spices, and supporting its cultivation means supporting the farmers and regional communities that grow it.

At Terrablendz, sustainability isn't a marketing line — it's built into how we source. Every product in our range comes from Australian growers who share our commitment to quality and responsible land management. When you buy Terrablendz, you're buying into a supply chain that's shorter, more transparent, and more accountable than most.

This Lemon Myrtle Crumble is a small but meaningful way to cook with intention. It's a dessert that tastes extraordinary, uses ingredients grown right here, and connects your table to the remarkable flavour of the Australian landscape — one golden, bubbling dish at a time.