كرامبل التفاح

Ingredients

• 14 large Bramley or Cox apples, peeled, cored and sliced
• 250g caster sugar
• 31 tsp cinnamon
• 41 tbsp Calvados or apple brandy (optional)
• 5For the almond streusel: 100g plain flour
• 650g ground almonds
• 7100g cold unsalted butter, diced
• 875g demerara sugar
• 9Pinch of salt
• 10For the cider caramel: 150ml dry cider
• 11100g caster sugar
• 12100ml double cream
• 1325g unsalted butter
• 14Clotted cream or vanilla ice cream to serve

Instructions

1. 1Preheat oven to 190°C / 375°F. Toss apple slices with caster sugar, cinnamon, and Calvados. Arrange in a buttered baking dish.
2. 2Make the streusel: Rub flour, ground almonds, and cold butter together until the mixture resembles coarse breadcrumbs. Stir in demerara sugar and salt. Scatter generously over the apples.
3. 3Bake for 35–40 minutes until the crumble is golden and the apple filling is bubbling at the edges.
4. 4Make the cider caramel: Heat cider and sugar in a pan over medium heat without stirring until amber. Carefully whisk in cream and butter. Season lightly with salt.
5. 5Serve the warm crumble with a drizzle of cider caramel and a generous dollop of clotted cream or a scoop of apple sorbet.