Apple and Caramel Crumble
Apple and Caramel Crumble is a classic stodgy pudding, filled with plenty of fruity flavour, and an added sweet twist, topped with thick oaty crumble. Perfect with custard.
Servings 8 Portions
Calories 504kcal
Ingredients
For the Filling:
- 8 Apples Peeled, cored, and chopped into 1-2cm chunks
- 5 tablespoons Caramel
For the Crumble Topping:
- 250 g Plain Flour
- 150 g Porridge Oats
- 150 g Soft Light Brown Sugar
- 200 g Unsalted Butter at room temperature, cut into cubes
Instructions
- In a large pan, gently heat the apples with a small splash of water for 5 minutes, stirring often.
- Add the caramel.
- Cook for a further 5 minutes, stirring often until the apples are soft and well coated in caramel.
- Preheat the oven to 180 degrees.
- Tip the caramel-coated apples into an ovenproof cooking dish.
- Set to one side.
- For the crumble rub together the flour, oats, sugar, and butter until they resemble breadcrumbs.
- Sprinkle evenly over the apple base.
- Bake in the oven for 25-30 minutes until the top is golden and the fruit filling is bubbling up at the edges.
Video
Notes
- I use a tin of carnation caramel.
- When rubbing the crumble mixture, don't overwork it as this will lead to a heavy texture. Stop as soon as it's combined into fine breadcrumbs.
- I use butter, not margarine for crumble, as margarine can be soggy.
- My dish is around 9 inches by 7 inches. If yours is smaller, you may want to reduce the quantities so it's not too deep. If it's larger, check after 20-25 minutes as it will bake faster.
- If you use Bramley apples, you might only need 4 as they are much bigger.