Best of British: apple and almond crumble with salted caramel sauce

Best of British: apple crumble with salted caramel sauce

Best of British: apple crumble with salted caramel sauce

Serves: 4-6 (depending how greedy they are)

For the filling:

4 sharp green apples (Granny smiths or Bramley)

4 sweet red apples (I used Coxes, Pink Lady are also great)

25g dark brown soft sugar

A pinch of ground cloves

1 level tsp cinnamon

For the crumble:

75g plain flour

75g wholemeal/buckwheat flour

75g ground almonds

50g demerara sugar

50g light brown soft sugar

75g butter

Crunchy oat cereal and flaked almonds to garnish

For the salted caramel sauce:

350g unsalted butter

350g granulated sugar

250ml double cream

10g  Maldon sea salt

Best of British: apple crumble with salted caramel sauce

 

Pre heat the oven to 180C

Peel and core the apples, cut into chunks and layer over the bottom of an oven-proof dish. Sprinkle over the sugar and spice.

For the crumble topping, mix all the dry ingredients into a bowl. Add the butter and rub together until the mixture is crumbly and soft.

Press down firmly on the apples, then pour over the crumble mix, completely covering the apples. Press down firmly and rake the surface carefully with a fork. Bake in the oven for 30 minutes, before sprinkling over the oats and almonds and baking for a further 10 minutes until the top is brown and crisp.

While the crumble is in the oven, make the caramel sauce. Heat the sugar in a saucepan, and the cream in another saucepan. Once the sugar turns brown and liquid, pour in the hot cream (stand back, this will bubble fiercely on contact). Stirring constantly, gradually add the butter, a few cubes at a time until you have rich, opaque sauce. Stir in the salt and heat for a further couple of minutes to ensure it is dissolved.

Serve the hot crumble with vanilla ice cream and salted caramel sauce. Happy jubilee everyone!

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5 comments
  1. Conor Bofin said:

    I love the caramel sauce with crumble idea. Very tasty.
    Best,
    Conor

    • Thank you Conor, if I had my way we’d have salted caramel with everything!

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