Autumn is here. I looove autumn. It’s getting cold outside, the fall clothing collection is my favourite, and not to forget all the comfort food to eat in the cold weather.
And sure enough this warm caramel apple crumble is one of it. It is warm and gooey because of the caramel, and it has a crunchy top thanks to the crumble. This is to die for.
And plus apple is such a fall fruit. Well, I nearly forgot since there are more than enough recipes with pumpkin that symbolize fall but don’t forget about the apples!
Enough talking and let’s get to baking, shall we?
First thing first is to make the caramel sauce.
In that pan there’s sugar, corn syrup (to prevent the sugar to crystallize back up) and pour in some water.
Sure you can use store bought caramel sauce or canned dulce de leche but seriously, making caramel is easy, don’t waste your money on something loaded with coloring and preservatives.
Bring them to a boil until the desired caramel color has been reached
Pour in cream (be careful it will steam so watch your hand), then stir until the sugar and the cream has combined.
Add in butter and salt to make salted caramel.
A bit of tips, don’t leave your caramel unattended. I thought I can leave it for a moment to prep all the other ingredients. Notice that I changed my pan? Yep, I burnt the first batch of caramel. Silly me.
Next up, crumble.
All you need is flour, sugar and butter.
A crumble is a crumble for a reason, so just crumble it up!
I used my hands and just rubbing the butter with the flour and sugar until it form clumps like wet sand. But if you like, you can use a food processor, a pastry cutter or like me, your hands.
And just like that, you got your crumble ready to rumble (I need to say sorry here, bad pun, I know. Can’t get it off of my head until I wrote it)
Now on to apples. I used Granny Smith apples. You could use any cooking apples of your choice, I just like to use granny smith because it has some tartness that will go great with the sweet caramel.
Also, granny smith doesn’t brown too quickly because of the tartness content on it. So, once you’ve cut it, just work quickly then you don’t need to add any lemon juice or anything to stop it from browning.
Cut the apples.
I prefer it thinly sliced so it cooks faster too, but feel free to cut it anyway you like.
It’s your comfort food! Make it however you want.
One more step to go before this ooey gooey caramel apple goes straight to the oven (and then into the mouth)
Heat some butter in an ovenproof pan.
I used salted butter here, but if you don’t, I would recommend putting about a pinch of salt in it with the apples to pop more of the flavours.
Sauté the apples in medium heat just to draw some of the moistures out so that the caramel stays gooey once baked with the apples.
I sprinkle in some cinnamon, this would be a good time to sprinkle in the salt if you’re not using salted butter.
You can omit the cinnamon if you want, but I feel like cinnamon gives an even more “comfort food” feeling to a dish.
Once all the cinnamon has evenly distributed, pour in the salted caramel. Stir it a bit to make sure all the apples got coated with caramel.
Top the caramel apples with the crumble.
Again, it’s up to you if you want it to have big chunks or not.
Now off to the oven it goes!
I sprinkle some toasted almonds to add even more crunch. Warm, gooey, sweet and salty caramel apple crumble.
Such a comfort food.
Comfort food to me is something that is easy to eat, and easy to make.
That is why this recipe is tweakable. You can make it your own.
Scoop a big portion, oh yeah, I would recommend to eat this with (preferably) vanilla ice cream. HEAVEN.
But I was out of ice cream at the time so yeah.
I mean, it’s good just as it is, but you know… Ice cream makes everything better.
Fyi, I only put them on a plate just for the photo. In reality, I just scoop them straight out of the pan and gobble it up.
Have a good one everybody!
Warm Caramel Apple Crumble Recipe
Makes about 20 cm in diameter cast iron pan
• 100g white sugar
• 1 tbsp corn syrup
• 30ml water
• 70ml heavy cream
• 30g unsalted butter butter
• 1 tsp salt
• 50g butter
• 50g all purpose flour
• 30g icing sugar
• 2 granny smith apples
• 1 tbsp salted butter (or unsalted butter + a pinch of salt)
• a sprinkle of cinnamon
• Almonds (optional)
How to make:
1) In a pot, combine sugar, corn syrup and water. Put on medium heat until it reaches the caramel colour you desired.
Brush the sides of the pan with cold water to prevent crystallization during the cooking time
2) Pour in the heavy cream, stir until all the sugar has combined.
Be careful of the steam once you’ve poured the cream
3) Turn off the heat, then stir in the butter and salt until all melted and combined.
1) Combine the butter, flour and sugar in a bowl then start rubbing the butter until it resembles a wet sand consistency.
1) Peel and core the apples then cut them into thin slices.
2) Heat butter on a cast iron or oven proof pan, then sauté the apples until most of the moisture has gone.
3) Sprinkle the cinnamon then stir until combined.
4) Pour in the caramel then stir until all of the apples got coated.
5) Sprinkle the crumble on top of the apples.
6) Bake at 180°C or 350°F for 10 minutes then put on broiler for another 10 minutes or until the top is golden brown.
7) (Optional) Toast the almonds on a pan, keep stirring and tossing until light brown, sprinkle on top of the warm apple crumble.