57-59 Club Garden Rd, Sheffield, S11 8BU

Our apple festival is in full flow as Clem and Rhiannon have started the community apple pressing at Regather HQ. Time for an apple crumble recipe. Not a Monday night crumble, this is a diets-be-damned weekend treat, with a little salted caramel and brandy with the apples, and almonds in the crust. If you don’t have brandy or calvados you could use apple cider.

Salted-caramel apple crumble

Season: AutumnWinter

For a heathier (and vegan) apple crumble, try this recipe.

Don’t forget that you can send us your favourite recipes, for anything, not just apples! Go to the Regather recipe pages for the online form.

Ingredients

6 apples, peeled & cored

Juice of one lemon

50g butter

75g caster sugar

1 teaspoon sea salt

3 tablespoons of brandy or calvados

For the Crumble topping:

150g plain flour

80g butter

50g ground almonds

70g demerara sugar

75g rolled oats

Method

Preheat oven to 180ºC.

Cut apples into chunks and put them in a bowl. Squeeze the lemon juice over to stop them going brown.

Put a saucepan on medium heat. Cook the butter and caster sugar until it goes golden-brown. Add the salt.

Then add the apple chunks and cook, stirring for 10 mins. The caramel mixture will split, but keep stirring over heat until the apples soften and the sauce thickens. Add the brandy and remove saucepan from the heat.

Make the crumble topping by rubbing the butter into the flour until it resembles fresh breadcrumbs. Stir in the almonds, demerara sugar and oats.

Transfer apples and sauce to baking dish and sprinkle over crumble topping. Bake for 30-40 minutes until golden. Serve with cream (ice cream is probably too sweet-on-sweet!).

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