The weather has been beautiful lately: pleasant and with the right amount of chill in the air. Yet I’m still in my autumn slump with barely any patience or energy to do anything more than heating up my dinner in a microwave. Oh yes, cue the violins and weep for me people for I am wasting my favourite season moping about. I am in desperate need of a sea change.
But at least I have my apple crumble. It is still one of my most loved comfort food and one of the first that I learnt to make once I trusted my clumsy ass around an oven. I remember the chilly afternoons after school and many frosty nights where this humble dessert would make an appearance. All it took was some quick knife work, a bit of butter-into-flour action and less than 30 minutes later, bliss. Molten tender apple cinnamony bliss and always working in perfect harmony with a stone cold dollop of custard or cream. Mercy.
This crumble is yet another sign that I am a little caramel happy and that I have a nasty habit of changing things up from simple and traditional to well, nasty and decadent. But trust me on this one. It’s so so good if only for the apple-y tasting caramel at the end that worked wonders for my mood. I suspect many crumbles will be demolished in the next couple of months as I ponder my next move.
Aaaand for disclosure’s sake, the apples used here were generously sent to me thanks to Aussie Apples, which I was more than thrilled to have received and used. Support the local fruit and farmers my friends!
- 80g plain flour
- 50g wholemeal flour
- 20g desiccated coconut
- 60g brown sugar
- 1 tsp ground cinnamon
- 70g butter, slightly softened and chopped
- 60ml cream
- 1 small cinnamon stick
- 120g caster sugar
- 60ml water
- 10g butter
- pinch of sea salt
- 4 apples, peeled, cored and chopped into 2cm chunks
- Preheat oven to 180°C and lightly grease two large ramekins or ovenproof dishes.
- To make the crumble, whisk together the flours, coconut, sugar and cinnamon. Rub the butter into the flour until it resembles coarse crumbs.
- For the caramel apple, gently heat the cream with the cinnamon stick, remove from heat and allow to infuse for about 10-20 minutes. Remove the cinnamon.
- In another pan, add the water and sugar and stir over low heat until sugar has dissolved. Crank up the heat to medium, bring to a boil then cook until caramel is amber and golden.
- Remove from heat and add the warmed cream, taking care as it will splutter and bubble. Add the butter and salt then stir over low heat until everything has combined.
- Add the chopped apples, stir to coat then cook for a few minutes. If you like a softer apple filling then cook a little longer until apples are just tender.
- With a slotted spoon, spoon apples into 2 large ramekins or ovenproof dishes. Scatter crumble over the surface then bake for 20-25 minutes or until crumble is golden and the filling is bubbling.
- With the remaining apple caramel, whisk through some extra cream if you wish to make a caramel sauce (use for the crumble or over ice cream etc).
- Serve crumbles with a dollop of double cream or custard and if you wish, a good dose of that apple caramel sauce.