- 80g plain flour
- 50g wholemeal flour
- 20g desiccated coconut
- 60g brown sugar
- 1 tsp ground cinnamon
- 70g butter, slightly softened and chopped
- 60ml cream
- 1 small cinnamon stick
- 120g caster sugar
- 60ml water
- 10g butter
- pinch of sea salt
- 4 apples, peeled, cored and chopped into 2cm chunks
- Preheat oven to 180°C and lightly grease two large ramekins or ovenproof dishes.
- To make the crumble, whisk together the flours, coconut, sugar and cinnamon. Rub the butter into the flour until it resembles coarse crumbs.
- For the caramel apple, gently heat the cream with the cinnamon stick, remove from heat and allow to infuse for about 10-20 minutes. Remove the cinnamon.
- In another pan, add the water and sugar and stir over low heat until sugar has dissolved. Crank up the heat to medium, bring to a boil then cook until caramel is amber and golden.
- Remove from heat and add the warmed cream, taking care as it will splutter and bubble. Add the butter and salt then stir over low heat until everything has combined.
- Add the chopped apples, stir to coat then cook for a few minutes. If you like a softer apple filling then cook a little longer until apples are just tender.
- With a slotted spoon, spoon apples into 2 large ramekins or ovenproof dishes. Scatter crumble over the surface then bake for 20-25 minutes or until crumble is golden and the filling is bubbling.
- With the remaining apple caramel, whisk through some extra cream if you wish to make a caramel sauce (use for the crumble or over ice cream etc).
- Serve crumbles with a dollop of double cream or custard and if you wish, a good dose of that apple caramel sauce