CARAMEL apple crumble brings the taste of toffee apples into what must be one of many a family's favourite desserts.
This recipe serves four to six.
INGREDIENTS:
8 small, sweet eating apples, such as Cox's
Juice of 1 lemon
50g butter
75g caster sugar
1 teaspoon sea salt
50ml Calvados or brandy
Topping
60g flour
60g oats
½ nutmeg, grated
A pinch of ground allspice
40g demerara sugar
60g butter, chilled
METHOD:
Preheat the oven to 180°C. Peel and core the apples and cut them into chunks. Squeeze over the lemon juice to prevent them going brown.
In a saucepan over medium heat, cook the butter and sugar together until it turns golden brown.
Add the salt, then add the apples and cook until it has split, then come together again, about 5–10 minutes.
Pour over the Calvados or brandy.
Meanwhile, to make the topping, combine the dry ingredients in a bowl with a pinch of salt and rub in the cold butter with your finger tips so that you have small clumps.
Transfer the apples to a baking dish and sprinkle over the crumble topping.
Place in the oven for 30 minutes until golden. Serve with custard, cream or crème fraîche.