Recipe
Caramel Apple Crumble
A bubbling British apple crumble layered with caramel, lemon and cinnamon, finished with a crisp oat topping. A comforting dessert with a generous, buttery texture and plenty of fruit.
Ingredients
Method
20 mins prep45 mins cook65 mins total
Heat the oven to 190C, or 170C fan. Put the apples in a baking dish and toss with the lemon juice, cornflour and 60g of the caramel sauce.
Drizzle the remaining caramel sauce over the apples, keeping it mostly towards the centre so it does not catch on the edge of the dish.
Rub the flour, oats, demerara sugar, cinnamon, salt and butter together with your fingertips until the mixture forms coarse, uneven crumbs.
Scatter the crumble topping over the apples, leaving a few small gaps for the fruit to bubble through.
Bake for 40–45 minutes, until the apples are tender and the topping is golden. Rest for 10 minutes before serving.
About this recipe
This apple crumble brings together soft baked apples and a ribbon of caramel beneath a crisp, buttery topping. Lemon juice keeps the fruit balanced, while cinnamon gives the filling a gentle warmth that suits the sweetness of the sauce.
Plain flour and rolled oats make the crumble both tender and crunchy, with demerara sugar adding a light toffee edge as it bakes. Let it stand briefly before serving so the filling settles, then spoon it out with cream or vanilla ice cream for a relaxed finish.
