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Caramel apple crumble pots


Serves: 6
timePrep time: 30 mins
timeTotal time:
Caramel apple crumble pots
Recipe photograph by Clare Winfield

Caramel apple crumble pots


Serves: 6
timePrep time: 30 mins
timeTotal time:

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Nutritional information (per serving)
Calories
347Kcal
Fat
26gr
Saturates
15gr
Carbs
25gr
Sugars
22gr
Fibre
2gr
Protein
2gr
Salt
0.1gr

Lucy Jessop

Lucy Jessop

Lucy, our former Food Editor creates lots of delicious meals each month. Her recipes are always packed with flavour and they're super easy too!
See more of Lucy Jessop’s recipes
Lucy Jessop

Lucy Jessop

Lucy, our former Food Editor creates lots of delicious meals each month. Her recipes are always packed with flavour and they're super easy too!
See more of Lucy Jessop’s recipes

Ingredients

  • 3 medium Bramley apples (about 700g)
  • 1 tbsp lemon juice
  • 25g unsalted butter
  • 25g light muscovado sugar
  • 1 tsp ground cinnamon
  • 5 tbsp salted caramel sauce, from a 260g jar
  • 150ml double cream
For the crumble
  • 25g blanched or whole almonds
  • 25g plain flour
  • pinch of ground cinnamon
  • 25g unsalted butter, very cold and cut into cubes
  • 1 tbsp golden caster sugar

Step by step

Get ahead
Make the crumble up to 1 day ahead, cool completely, then store in an airtight container. Make the apple mixture up to a few hours ahead, keep at room temperature.
  1. Preheat the oven to 190°C, fan 170°C, gas 5. First, make the crumble: whiz the almonds in a mini food processor until roughly chopped, then remove about half and set aside. Continue to whiz the almonds left behind until finely ground, then add the flour, cinnamon and butter and pulse to make a rough breadcrumb-like mixture. Transfer to a bowl and stir in the sugar and reserved chopped almonds. Spread out on a baking tray and chill for at least 10 minutes to firm up. Bake for 10-12 minutes until golden, then leave to cool.
  2. Peel, quarter and core the apples. Chop into rough 2-3cm cubes and toss with the lemon juice in a bowl. Heat the butter, sugar and cinnamon together in a large frying pan until the sugar has dissolved, then add the chopped apples, cover with a lid and cook over a medium heat for about 5 minutes until the apples are just tender. Keep an eye on them, as you don't want them to turn mushy. Stir in 3 tablespoons of salted caramel sauce – reserving the rest for the cream. Remove from the heat and transfer to a bowl to cool completely.
  3. When ready to serve, whisk the cream in a large bowl until just beginning to thicken, then add the remaining caramel sauce and whisk briefly until combined.
  4. Divide the apples between 6 glasses and top each with a large spoonful of cream. Sprinkle over a little crumble and serve.
Chef quote
Salted caramel-drenched apples, softly billowing cream and a nutty cinnamon crumble – this appley delight is all too easy to demolish

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