Autumn is here. And it always feels like the right time to eat delicious hot puddings. Sticky toffee, self saucing chocolate, or bread and butter, I’m a big fan of most puddings, but I particularly love fruit based ones.
When staying in Somerset the other weekend at the cottage of TBND’s father, I decided to bake an apple crumble for Sunday lunch. I’ve always maintained that my mother makes the best one I’ve ever tasted, and we debated calling her for the recipe, but we figured she wouldn’t be too pleased when the phone rang at 3.30am in New Zealand.
So thank goodness for Pinterest, and after looking at a few recipes I settled on one from www.laurenslatest.com. Salted Caramel Apple Crumble sounded like the perfect Sunday treat.
I have added her exact recipe below, however when I made mine I chopped up extra apples, and therefore added a little extra of all the other ingredients. We are greedy people and we wanted LOTS of apple crumble!
I also switched plain flour for gluten free flour, so my crumble looked a little flat, but it tasted delicious!
Next on the baking agenda: Pumpkin Espresso Bread, and I promise to share the recipe with you soon.
Salted Caramel Apple Crumble
1 cup sugar
1/4 cup water
1 teaspoon sea salt
3/4 cup double cream
3 tablespoons butter
1 teaspoon vanilla
1 cup plain flour
1/3 cup packed brown sugar
1/3 cup granulated sugar
6 tablespoons softened butter
1/2 teaspoon salt
4 granny smith apples, peeled, cored and sliced
2 tablespoons lemon juice
2 tablespoons butter
1/4 teaspoon salt
Caramel sauce: Heat the sugar and water in a small pan over a medium heat to melt the sugar. Continue cooking and stirring the sugar until it turns light gold in colour. Whisk in the sea salt and double cream. The mixture will bubble up briefly. Continue whisking until the sauce has a smooth consistency. Stir in the butter and vanilla. Set aside.
Crumble Topping: Combine all the ingredients together using either a stand mixer or by rubbing together with your hands. The mixture will be crumbly, but stay together when squeezed. Set aside.
Apples: Peel, core and cut the apples, then toss in lemon juice. Cook the apples in a large pot over a medium low heat in butter to draw out the moisture. Sprinkle with salt. Drain the apples and place back into the pot. This process should take about 7 minutes.
Place the apples into a baking dish and pour 3/4 of the prepared caramel sauce over the top, stirring gently. Top with the crumble topping. Bake at 180c for 20 minutes and serve with the remaining caramel sauce.