Money may not grow on trees, but apples certainly do, and right now we have more apples than we know what to do with. So I made these devilishly good caramel apple crumble slices that are to die for. They're so unbelievably good that I ate the vast majority of them and shall be going on a run first thing tomorrow as penance for my greed (I say this now, but it may not happen). Indulgent caramel, tart apples, the warm hint of cinnamon, and a crumble topping makes this the ultimate afternoon treat. If you love apple pie or apple crumble, then I'm sure you'll love these too, and there really isn't anything tricky about making them.
For the caramel I simply use a tin of ready made caramel, or a jar of dulce de leche, because I see no reason to make my life any harder than it already is.
- 125g melted butter
- 60g caster sugar
- pinch of salt
- 1 tsp vanilla extract
- 140g plain flour
- 3 large brambly apples (you could use other varieties)
- 2 tsp ground cinnamon
- 1 tbsp plain flour
- Half a tin of caramel (approx 200g)
- 70g oats
- 30g flour
- 1 tsp ground cinnamon
- 75g cold unsalted butter, cubed
- 80g light brown sugar
Pouring cream, clotted cream or ice cream, and the rest of the tin of caramel to serve.
- Grease and line a baking tin (approx. 8 x 6 inches and an inch or two deep). Preheat the oven to 160 degrees.
- Combine the melted butter, sugar, salt and vanilla in a large bowl and then add the flour. Stir until the ingredients are fully combined and pour into the tin. Use your fingers to press the shortbread mixture over the base of the prepared tin (it may seem quite thin). Take a fork and prick the mixture all over. Place in the oven for 20 mins until the shortbread turns a light golden colour.
- Meanwhile prepare the apple filling and crumble topping. Wash, peel, core and thinly slice the apples. Toss the apples with the flour and cinnamon.
- For the crumble topping, combine the oats, flour and cinnamon and then rub the cubed unsalted butter into this by using your fingertips; you don't want to have any lumps of butter left and the mixture should be quite light. Add the sugar and mix it all together.
- Remove the shortbread base from the oven. Arrange the apple mixture in an equal layer over the shortbread base. Take the caramel and (using a little spoon) dot the caramel over the top of the apples. Take the crumble topping and sprinkle it over the apples and caramel in an even layer so that everything is well covered.
- Return the tin to the oven for 35-40 minutes so the apple and crumble can cook.
- Remove from oven and allow to cool for a while before slicing it up and serving warm with cream, ice cream or clotted cream and the remaining caramel. Alternatively allow to cool completely and serve at room temperature.