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
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
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!