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