The cold nights are drawing close and apples are coming into their own, that can only mean one thing – apple crumble! The perfect pud to warm the cockles so you don’t have to ‘give in’ and pop the heating on.
This recipe from Top With Cinnamon is a one-pot-wonder and will give you your baked fruit fix in no time.
What you'll need:
Filling
• 3 tbsp butter
• 1 tbsp demerara or brown sugar
• 3 tbsp milk
• Pinch of salt
• 1/2 tsp vanilla extract
• 1 large cooking apple or 2 small eating apples, peeled, cored and quartered
• 2 tbsp desiccated or shredded coconut
Toppings
• 30g flour
• 30g oats
• 2 tbsp demerara or brown sugar
• 1/4 tsp ground cinnamon
Here's what you'll need to do:
Preheat your oven to 350 F (180 C).
In a small skillet/frying pan melt the butter. Cook over a medium heat until it foams up and smells nutty. Pour 2 tbsp of the browned butter into a bowl and set aside.
Add the sugar, milk and salt to the pan and stir in. Heat on medium until it starts to bubble, reduce to a low heat and leave to caramelise. Meanwhile cut the apple into slices, and the slices in half. Once the caramel has been cooking for about 3 minutes stir in the vanilla, then add the sliced apple and coconut. Leave to cook on a low heat whilst you make the topping.
Add the flour, sugar, oats and cinnamon to the browned butter in the bowl. Use your fingers to rub the butter into the dry ingredients. Scatter this mixture over the appley caramel mixture, remove from the heat and put straight into the oven for 15 minutes.