Caramel Apple Crumble

Funny how in my last post I went on a bit on how I don’t like cooked apples. Yet here I am sharing a recipe that I am in love with and it has cooked apples!

I have said before I am completely contradictory. This is just another example of that! In fact I am very contradictory because I love apples in cakes and stuff and they are all cooked.

I might have to rethink this not liking apple pie thing. I have never tried to make my own apple pie nor have I had one made for me. So, maybe I just don’t like shop bought apple pies?

Apples are generally paired with either cinnamon or caramel. Those are both good combinations, this recipe has no cinnamon, but a lot of caramel!

In the states you can buy caramel sauce aka dulce de leche in a tub. It’s marketed as apple dip and they charge a freaking fortune for it. Just buy a can of condensed milk and make your own I say!

This crumble really hits the spot after a big roast dinner or a late breakfast. Don’t look at me like that, it has apples and crumble goodness served with some cream how is it much different from high sugar cereals or a bagel or something?

Caramel Apple Crumble

1kg apples, sweet apples such as Spartan’s or Golden Delicious
2-3 tbsp of apple juice
75g toasted pecans
4 heaped tbsp Bonne Maman Confiture de Caramel

Preheat oven to 180C/gas4. Peel and slice the apples and place them in an oven proof dish. Pour over the apple juice and gently coat the apples. Spread the toasted pecans over the apples before spooning over the caramel sauce. Try to cover as much as the apple and pecans as possible.

Crumble Topping

100g polenta
100g plain flour
75g golden caster sugar
a pinch of salt
75g butter, chilled and diced

Mix together all the dry ingredients. Then rub the butter in until it looks like breadcrumbs. 

to finish:

Spread the crumble topping over the apples and caramel and press down lightly. Bake for 35-40 minutes. Serve it however you find best! I served mine up with some vanilla ice cream and more caramel sauce!

notes: Part 3 of Apple Week; How to make your own caramel; I used the apples from our tree (Spartans), but you could use any type you have to hand. Whatever you want! I used apple juice as my husband is allergic to citrus, but please feel free to use the juice of 1 large lemon. You can also chop up the pecans, but I left mine whole. I found the Bonne Maman Confiture de Caramel at Waitrose in the ice cream topping area. This recipe is adapted from Bonne Maman, The Seasonal Cookbook which I received as a prize from the Cake & Bake Show! 

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