Editor's note: My first selection for May goes right back to 2017! I've been fancying a pud lately and realised that it was crumble I was after when I spotted a "crumble mix" in a supermarket. I almost bought it when I suddenly remembered that I know a place I can probably get a recipe that will be 10x as good! After having added the bits I need to my next shopping list, I think you'll agree reading through that this is bound to be a show-stopper - even though it's optional I think it would be rude not to include the Amaretto!
On location in SC.
The Sunday pudding
I'm a great fan of mixing recipes and this is a perfect example. Another plus – you can make the base and topping separately and freeze and not necessarily on the same day! Note to self – if you do freeze the toffee apple base then make sure you do so in smaller pots or bags. You can then pull out however many portions you need and assemble rather than waste it – in your dreams!
Toffee Apple Crumble
Pre-heat oven 190c/170fan/Gas 5
For the toffee apple base
6-8 large Cox's apples, peeled, cored and sliced
115g unsalted butter
125g soft dark brown sugar
1 orange, zest and juice
A slug of Amaretto - optional
Place the apples, half the unsalted butter, the soft dark brown sugar, orange zest and juice (with Amaretto if you wish) into a large frying pan and cook for 10 minutes until tender.
For the crumble topping
150g cold unsalted butter, cut into small cubes
250g self raising flour
150g demerara sugar
200g pecans, a mixture of finely
chopped and others left larger
In a large mixing bowl rub the butter into the flour – this is one occasion where using your fingers is better than a mixer – you want a texture to the rubbed in crumb, not fine sand. Add the sugar and the nuts and set aside.
Serve in individual ramekins or make one large crumble. Bake for 25 minutes.
The toffee apple base is also delicious as a topping for home-made vanilla ice cream.
No comments:
Post a Comment