Desserts
British
BritishApple Crumble
The ultimate British comfort pudding of soft spiced apples under a crisp crumble. The basic tier uses tinned fruit and a plain topping, while the ultimate combines Bramley and eating apples with a brown butter oat crumble and a Calvados caramel.
Vegetarian
Nut-free
Contains alcohol
Ultimate version
Two-apple filling, brown butter oat crumble and a Calvados caramel.
Per serving£1.83
Total cost£11.00
Time1 hr 15 min
Ingredients for 6
- Filling
- 500 g Bramley apples , peeled and chunked
- 400 g Cox or Braeburn apples , peeled and chunked
- 1 vanilla pod , seeds scraped
- 1 tsp ground cinnamon
- Calvados caramel
- 100 g caster sugar
- 40 g salted butter
- 3 tbsp Calvados
- Crumble
- 120 g brown butter , cooled until soft
- 150 g plain flour
- 70 g jumbo oats
- 90 g light muscovado sugar
- 1 pinch flaky sea salt
Method
- Make a caramel: melt the caster sugar to a deep amber, whisk in the salted butter, then carefully add the Calvados and simmer for 1 minute to a glossy sauce.
- Toss the Bramley and eating apples with the vanilla seeds, cinnamon and the warm caramel, then tip into a buttered baking dish.
- Rub the cooled brown butter into the flour, then mix through the jumbo oats, muscovado and sea salt, squeezing to form clumps for texture.
- Heat the oven to 185C. Scatter the clumped crumble over the apples in an even layer.
- Bake for 40-45 minutes until the top is deeply bronzed and the caramel bubbles up at the sides.
- Rest for 10 minutes so the filling sets, then serve with clotted cream or vanilla ice cream.
Equipment
- baking dish
- heavy saucepan
- mixing bowl
The three ways, side by side
Budget
Tinned apples with a simple flour, butter and sugar topping.
Better
Fresh Bramley apples with an oaty, lightly spiced crumble.
Ultimate
Two-apple filling, brown butter oat crumble and a Calvados caramel.
