Caramelised Apple Crumble

I’m sure every one of us will welcome Autumn with an Apple Crumble, I often think of such a simple but warming dish as a pudding equivalent of a hug. I’m sure most of you will have your own version of this classic dish, but I’d like to share with you my own.

I like to caramelise my cooking apples to give them a sweeter warmer edge as often I find apple crumbles simply too sharp.

So I take 6 good sized Bramley apples, this was about all I had this year from my own disastrous crop. I peeled, cored and cubed them and placed them into a large saucepan with 50g unsalted butter and 80g soft light brown sugar, adding a dash of real vanilla extract, and a pinch of mixed baking spice. Heat on a moderate to high temperature until the caramel just starts to thicken and darken slightly. Pour the apple mixture into a pie dish or similar.

Make up a crumble mixture, none of your doughy or sawdust crumbles here, this is crunchy crumbly perfection, place 200g cold unsalted butter cut into small cubes in a food processor. Add 100g ground almonds, 150g plain white flour, 50g rye flour, and 175g light soft brown sugar, blitz until it reaches a breadcrumb consistency and pour over the apple mix into an even layer. Sprinkle a little unrefined brown sugar crystals over the top.

Bake in a preheated oven at 200 degC for 25 minutes until the top is brown and the apple mix starts to bubble over the edge.

Serve with your choice of cream, custard or ice cream.

 

 

7 responses to this post.

  1. wow sounds amazing. Love your crumble topping too – I always add oats and ground almonds to mine, and use spelt flour quite a lot. Dropping by from funky foodies

    Reply

  2. You’re so right to caramelize first. What a lovely crumble!

    Reply

  3. Awesome! That sounds great, especially with the caramelisation!

    Reply

  4. I have to confess that I prefer tart fruit, but your caramelisation does sound good!

    Reply

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