Recipes

Apple Crumble with Burnt-Apple Sauce

A rich crumble using a burnt-apple sauce for caramel depth. Serve with custard, clotted cream, or ice cream.

Ingredients

For the burnt-apple base

8–12 apples (any variety; sweeter apples need less sugar)
50g butter
150g brown sugar (adjust to taste based on apple sweetness)
1 tsp vanilla extract (optional)

For the crumble topping

200g unsalted butter, diced and cold
300g plain flour
175g brown sugar (or caster sugar if preferred)
Small handful of oats (optional)
Demerara sugar for sprinkling (optional)

Method

1. Make the burnt-apple sauce

Bake apples whole on a lined baking tray — skins, cores, seeds, and all — at 180°C for around 30 minutes. Keep an eye on them; time may vary depending on the variety.

Once cooked, add baked apples to a blender with 50g butter and a little brown sugar. Blitz briefly in a food processor or with a stick blender until smooth or chunky — depending on your preference.

2. Make the crumble

Add 200g diced butter, 300g plain flour, and 175g brown sugar to a mixing bowl. Combine with a stand mixer until the mixture resembles coarse breadcrumbs and comes together when lightly squeezed.

Add oats if using and mix gently into the crumble topping.

Peel the remaining apples and dice into 1–2 cm cubes. Place them in an oven-safe baking dish. Taste for sweetness — add more or less sugar depending on the apple variety. Add vanilla if using.

3. Assemble

Spread the burnt-apple sauce evenly over the diced apples in the baking dish and mix gently. Sprinkle the crumble mixture on top, ensuring the apple base is fully covered. For added crunch, sprinkle a little demerara sugar over the surface.

4. Bake

Bake at 180°C (160°C fan) for 30 minutes, or until golden brown and bubbling at the edges.

Serve

Enjoy hot with custard, clotted cream, or ice cream for the perfect comfort dessert.

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