Warm apple crumble is the dessert nobody says no to, and these little ramekins make it look like you tried much harder than you did. Cinnamon apples with our chef-made, all-natural Vanilla Salted Caramel Sauce bubbling up through a buttery oat topping, each one crowned with melting vanilla ice cream and another slow pour of warm caramel at the table. Ten minutes to throw together, half an hour in the oven, and everyone gets their own, which means no fights over the crunchy corners.
Ingredients
For the apples
4 large Granny Smith apples (about 700g), peeled and cut into 2cm chunks
2 tbsp caster sugar
1 tbsp lemon juice
1 tsp ground cinnamon
1 tbsp plain flour
1/3 cup Vanilla Salted Caramel Sauce
For the crumble topping
120g plain flour
90g rolled oats
100g brown sugar
125g cold unsalted butter, cubed, plus extra for the ramekins
Pinch of salt
To serve
Vanilla Salted Caramel Sauce, warmed
Vanilla ice cream
Directions
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1
Heat the oven to 180C. Butter six 250ml ovenproof ramekins and sit them on a baking tray to catch any bubbling caramel.
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2
Toss the apple chunks with the caster sugar, lemon juice, cinnamon and flour until evenly coated. Keep the apples in chunks rather than thin slices so each ramekin packs full and the fruit holds its shape. Divide between the ramekins and drizzle the Vanilla Salted Caramel Sauce over the fruit.
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3
For the topping, combine the flour, oats, brown sugar and salt in a bowl. Rub in the cold butter with your fingertips until the mixture forms rough, buttery clumps. Stop while it is still clumpy, as over-mixing turns it to paste.
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4
Spoon the topping generously over each ramekin, keeping some larger clumps for texture.
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5
Bake for 25 to 30 minutes until the tops are deep golden and the fruit is bubbling at the edges.
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6
Rest for 10 minutes. Top each crumble with a scoop of vanilla ice cream and pour warmed Vanilla Salted Caramel Sauce over the top, letting it run down into the crumble and pool on the plate.
Recipe Notes
For the plated restaurant look, rest the crumbles a full 10 minutes so the juices set, run a small knife around the edge and ease each one out onto the plate before adding the ice cream and caramel. Make it ahead: assemble the ramekins, cover and refrigerate up to a day, then bake straight from the fridge, allowing an extra five minutes. The raw topping also freezes well for a month. One jar of Vanilla Salted Caramel Sauce covers the fruit and the pour at the table, with a little left over for the cook.
Make this recipe
Vanilla Salted Caramel Sauce