Apple crumble with Rodda’s clotted cream caramel sauce

Method

For the filling:

1. Peel and chop the apples into large chunks and place them in a bowl along with the light brown sugar and cinnamon. Mix until all the apples are well coated and place in the bottom of your crumble dish. We used a round 25cm enamel dish approximately 7cm deep.

For the crumble topping:

1. Place the flour and cubed butter in a bowl and rub together with your fingers until it resembles coarse bread crumbs.
2. Add the sugar and oats (you can add chopped nuts too!) and stir with a spoon to combine.
3. Sprinkle on top of the apples and bake in a preheated oven at 180C for 30 minutes until golden brown and bubbling.

For the caramel sauce

1. Put the sugar and water into a saucepan and place over medium-high heat.
2. Leave to reach boiling point without stirring until the liquid and boil until it has turned a golden syrup colour.
3. Once golden take off the heat and slowly add Rodda’s clotted cream, a spoonful at a time whisking constantly until smooth and silky. CAREFUL the mixture is very hot and will spit.
4. Add a pinch of sea salt flakes if you like your caramel sauce salted.

To Serve:

1. Pour over the caramel sauce and serve with Rodda’s clotted cream