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Josh’s apple crumble

a wonderful Sunday bake

Spend Sunday afternoon in the kitchen baking this wonderful Autumnal apple crumble served with Rodda’s Cornish clotted cream and a clotted cream salted caramel sauce.

ingredients 13 ingredients
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Ingredients

  • For the filling
  • 350g - 400g apples, chopped (we use a mix of cooking and eating)
  • 1 tbsp light brown sugar
  • 1/2 tsp cinnamon
  • For the crumble
  • 140g self raising flour
  • 85g diced cold butter
  • 50g light brown sugar
  • 50g oats
  • For the clotted cream caramel sauce
  • 100g caster sugar
  • 100ml water
  • 113g Clotted cream

Method

For the filling:

Peel and chop the apples into large chunks and place 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:

Place the flour and cubed butter in a bowl and rub together with fingers until it resembles course bread crumbs.

Add the sugar and oats (you can add chopped nuts too!) and stir with a spoon to combine.

Sprinkle on top of the apples and bake in a pre-heated oven at 180C for 30 minutes until golden brown and bubbling.

For the caramel sauce

Put the sugar and water into a saucepan and place over a medium high heat.

Leave to reach boiling point without stirring until the liquid and boil until it has turned a golden syrup colour.

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.

Add a pinch of sea salt flakes if you like your caramel sauce salted.

To Serve:

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

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