Caramel apple crumble
Caramel apple crumble
This simple version of the traditional dessert uses just five ingredients, with porridge oats for extra crunch
- Prep: 10 mins
Cook: 25 mins - Serves 4
- Easy
Ingredients
- 8 eating apples, peeled, cored and cubed
- 6 tbsp Carnation caramel cream (this comes in a can or a squeezy tube)
- 50g plain flour
- 50g porridge oats
- 50g cold butter, diced
Banoffee sundaes
Cut 4 bananas into
chunks, then warm 6 tbsp caramel cream
until runny. Layer the banana with 400ml
natural yogurt, 200g granola and the
caramel in 4 glasses, then chill before eating.
Use up your caramel cream
Sticky baked apples: Heat oven to 200C/
fan 180C/gas 6. Mix 4 tbsp caramel cream
with 4 chopped dates, then push into
4 cored apples. Sit in an ovenproof dish,
then drizzle with a little apple juice. Bake
for 30 mins, then serve with fromage frais.
Choc ‘n’ toffee ice-cream sauce
Melt
4 tbsp caramel cream, remove from heat,
then add 25g chopped milk chocolate,
2 tbsp milk and a dash vanilla extract.
Leave for 1 min to melt, then stir together.
Method
-
Heat oven to 200C/fan 180C/gas 6. Put the apples into a saucepan with a splash of water, cover, then cook over a high heat for 4-5 mins, stirring now and then until just soft. Stir in 3 tbsp of the caramel, then tip into small ovenproof dishes. Dot small spoonfuls of caramel cream over the apples until only 1 tbsp is left.
-
Mix the flour and oats together, then rub in the butter with your fingers until you have a crumbly mixture. Stir in the remaining caramel, then scatter over the apples. Bake for 18-20 mins until golden and crisp on top.
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