August 4th 2014 16:58
Crumble is one of my "go-to" easy dessert options for when we have guests over, or for when we volunteer to take a dessert to someone else's house for dinner. I find it is simple to prepare, easy to transport and the elements can be made ahead of time to ensure you enjoy the maximum socialising opportunities.
I have been making crumble for a fair few years now, and was looking for something a bit extra special to do with it the other night. Inspiration came on Pinterest (doesn't it always!!) when I spied a photo of a salted caramel apple crumble.
I pulled together the salted caramel sauce I used here, softened my apples in a skillet and added my usual crumble topping. The results were delicious and I was reminded of the joys of salted caramel in all it's glory. Unfortunately, I made too much of the caramel sauce, so I'm just going to have to pour it on icecream later tonight and make myself a sundae. It's a tough life, but someone has to do it!
Salted caramel apple crumble
250ml pouring cream
60g butter, chopped
175g brown sugar
1 1/2 teaspoons sea salt flakes
1 teaspoon vanilla essence
To make the caramel sauce, place the cream, butter and sugar in a saucepan over low heat and stir until the sugar is dissolved. Increase heat to high, bring to the boil and cook for 5–7 minutes or until thickened. Add sea salt
and vanilla essence. Set aside and allow to cool.
5-6 granny smith apples, cored, peeled and sliced
Cook gently in a little butter in a skillet until golden and soft. This will take around 5-7 minutes. You want to remove some of the moisture from the apples.
1/2 cup self-raising flour
1/4 cup plain flour
1/2 cup firmly packed brown sugar
100g cold butter, chopped
1 teaspoon ground cinnamon
Add all ingredients into a bowl and using your finger tips, mix the topping until it forms a breadcrumb like mixture.
Preheat oven to 180 degrees. In a baking dish, mix together 3/4 of the caramel sauce and the cooked apples. Add the crumble mixture evenly to the top of the apples.
Bake in the oven for 20 minutes, or until the topping is golden and bubbly. Serve with extra caramel sauce and a little cream.