Quantcast

Salted caramel apple crumble

Salted Caramel Apple Crumble plated and served with ice creamWhat to do with a glut of apples (neighbour went apple picking with her grandchildren and each child wanted their own bag – what are you going to do?) and you don’t have much time to spend baking? Whip up a crumble, that’s what!

Close up view of Salted Caramel Apple Crumble in a baking dishBut not just any crumble – a Salted Caramel Apple Crumble where the apples cook in a bath of salted caramel sauce under a crispy crumble topping. A little bit extra effort to make the sauce yields a fancier crumble and, bonusa pot of salted caramel spread for your breakfasts the following week!

Salted Caramel Apple Crumble served in small ramekins with ice creamThis really couldn’t be easier – although some might feel the caramel-making adds an element of difficulty, In fact, with  caramel, it’s all abut being patient and not rushing things. I have made a version of this sauce with my cooking club students and if we can manage it in a STEM lab on the world’s oldest hot plates, anyone can make this!

Salted Caramel Apple Crumble in small ramekins topped with ice cream on a baking trayIf you organise your time well, you can have this made in under an hour and the great thing is that it can sit out at room temperature until you are ready to serve it. A short stint in a slow oven or microwave will do before you serve it.

Yield: 4

Salted caramel apple crumble

Salted Caramel Apple Crumble plated and served with ice cream

Easy apple crumble with a salted caramel twist!

Prep Time 25 minutes
Cook Time 30 minutes
Total Time 55 minutes

Ingredients

For the salted caramel sauce:

  • 1/4 cup (60 mL) water
  • 1 cup (200 g) granulated sugar
  • 1/2 cup (125 mL) heavy (35%) cream,
  • 1/4 cup (57 g/ 1/2 stick) salted butter, diced
  • 1/4 teaspoon flaky sea salt

For the filling:

  • 4 apples (approx 1lb total), peeled, cored and thinly sliced
  • 2 tablespoons water

For the crumble topping:

  • 3 tablespoons (40g) unsalted butter, melted
  • 1/4 cup (50g) plain flour
  • 1/4 cup (60g) dark brown sugar
  • 1/4 cup (40g) large flake rolled oats (not instant)
  • 3 tablespoons (30g) sliced almonds

Instructions

    Make the caramel sauce:

    1. Place the water and sugar in a medium pot and mix gently with a chopstick or your finger until the sugar is completely wet. Do not stir vigorously.
    2. Place the pot over medium-high heat and bring the water and sugar to a boil.
    3. Continue to cook, without stirring but swirling occasionally until the mixture turns a deep caramel colour (between 5-8 minutes).
    4. Meanwhile, heat the cream until it’s just boiling in a small pot over medium-high heat.
    5. Remove the caramel the heat and slowly pour in the hot cream. Watch out as this will splatter so pour slowly and whisk constantly.
    6. Once you have combined all the cream, place the pot back on the heat and cook over medium heat, whisking constantly until the caramel is smooth again.
    7. Add the butter, piece by piece, making sure each piece is melted before adding the next. Stir in the salt.
    8. Pour into a clean, dry glass jars and set aside to cool slightly.

    Prepare the crumble topping:

    1. Mix the butter, flour, brown sugar, rolled oats and almonds together in a small bowl and set aside (at room temperature).

    Assemble the crumble:

    1. Preheat the oven to 375˚F.
      Choose an oven-ready baking dish that will hold all your apple slices.
    2. Mix the apple slices, 2 tablespoons of water and 1/2 cup of the caramel sauce until the apples are mostly coated. You can do this right in the baking dish. Don’t worry if the caramel is starting to harden, it will melt again in the oven.
    3. Scatter the crumble topping evenly on top of the apples.
      Bake for 25-30 minutes until the apples are cooked, the caramel is bubbling and the crumble is crunchy.
    4. Serve warm with a scoop of ice cream.

Notes

Note that the salted caramel sauce makes 1 cup and you only need 1/2 cup for this recipe. You can keep it in a glass jar or ramekin, covered with plastic wrap at room temperature for up to 2 weeks. It will slightly harden to a peanut-butter consistency at room tepmerature. It's great on toast! If you find the spread has hardened too much, you can heat it in the microwave for approximately 15 seconds.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

And to serve?

There’s nothing like a little vanilla ice cream, right?

Individual serve of Salted Caramel Apple Crumble with ice creamThis is the perfect fall dessert – sweet and salty apples cooked *just so* (not mushy apple sauce!), crunchy crumble and melting vanilla bean ice cream.

It’s also great for breakfast 😉

Salted Caramel Apple Crumble in a bakign dish on a blue napkinWhat about you – what are your favourite apple desserts?

________

Please note: This post contains affiliate links. I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means to earn fees by linking to Amazon.com and affiliated sites. This means that if you click over and purchase something, I will receive a very small percentage of the purchase price (at no extra cost to you). Thank you in advance!

Like this post? Get blog posts delivered to your inbox! Sign up here!

________

monthly newsletter signup!

__________

MY BOOK! In the French kitchen with kids is out now! Click here for details and how to order!

In the French Kitchen with Kids cover on eatlivetravelwrite.com

, , , , , ,

2 Responses to Salted caramel apple crumble

  1. Mr. Neil October 26, 2020 at 08:40 #

    I have to say, this punches above its weight in terms of deliciousness and presentation – totally looks like something not “whipped together” in an hour! 🙂

  2. Geoff October 26, 2020 at 21:48 #

    I bloody love crumble … this looks absolutely yum. Was the crumble crunchy – if so, bonus.

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.