Don’t get me wrong….. I love Apple Crumble, but some puddings taste even better with a modern twist, and this is a perfect example. Salted Caramel seems to have cropped up in everything recently from ice cream and cheesecake to chocolate and even tea! so, I thought that including it into a crumble would only enhance what is already, a classic Autumnal pudding.
INGREDIENTS (makes 8 individual or 1 large dish)
For the filling
1.5kg Bramley Apples
25g Unsalted Butter
8-10tbsp Salted Caramel Sauce (I used Asda Extra Special)
For the crumble topping
125g Unsalted Butter
175g Plain Flour
1/2tsp Ground Cinnamon
100g Demerara Sugar
- Preheat your oven to 180C / 350F / Gas 5. Start by peeling and coring your Apples then cutting them into chunks, before placing them into a pan with 25g Unsalted Butter and 2tbsp Water. Cover your pan with a lid and cook on a low heat, stirring occasionally, for around 10 minutes until the apples start to soften.
- Spoon the mixture into 8 small ovenproof dishes or one large dish and then add your Salted Caramel Sauce over the top and set aside.
- For the crumble, cut the 125g Unsalted Butter into 175g Plain Flour and add 1/2tsp Ground Cinnamon before lightly rubbing together to form rough breadcrumbs. Scatter this mixture over the apples and sauce and finally sprinkle over 100g Demerara Sugar before placing into the oven for 40-55 minutes. You want the topping to be crisp and golden, with the sauce bubbling up round the edges. Leave to sit for 5-10 minutes….. please be aware that it will be hotter than the sun at this point, so don’t try to take a sneaky spoonful 😉
- Serve with good quality Vanilla Ice Cream or Custard for the perfect cold weather pudding.
Melanie, Food Adventurer