Apple Crumble

Cooking time: 30 mins

SERVES: 4
Difficulty: Medium

Ingredients

- 100g Plain Flour

- 50g Flaked Almonds

- 50g Butter (fridge cold)

- 50g Brown Sugar

- 3 Pink Lady Apples

- 2 Granny Smith Apples

- 30g Caster Sugar

- 100g Honey

- 30g Butter

- 2g Cinnamon

- 1 scraped Vanilla pod/ 1g Vanilla powder

- 100ml Rum

- 1/2 Lemon juiced

- 1 pot Crème Fraîche / Clotted Cream for serving.

Method

- Gently crumb the flour and butter together until it resembles a sandy texture.

- Add the brown sugar, almonds, and vanilla, before stirring with a fork.

- Place the crumble on a baking sheet and bake in the oven at 170ºc for 10-15mins, stirring half way through. Then set aside to cool. Once cooled, you. can use straight away, or pour into a jar/container for future use. (it's great on a fruity yoghurt!)

- Next, chop up your apples into any shapes you like. Sprinkle with a little sugar and a squeeze of lemon juice, mix well and leave to macerate.

- In a heavy bottomed pan on a medium-high heat, pour in your honey and cook until deep brown (the darker the colour, the more bitter in flavour so go with your preference on this).

- Add the apples, then the butter and stir.

- Then add your rum and flambé until the flames are gone. Have a pan lid at the ready so if at any point you want to stop the process, simply place the lid on top.

- Stir your apples occasionally until you have a rich caramel sauce, add a touch of cinnamon & vanilla then set aside.

- To serve, Place your caramel apples into a bowl, top with the crumble and a generous dollop of crème fraîche or clotted cream and enjoy!