Apple Crumble Recipe

Prepare apples

Preheat the oven to 190°C (375°F). Peel, core and slice Granny Smith apples into 1/4-inch (6 mm) thick wedges. You should have about 6 cups sliced.

Place the sliced apples in a large mixing bowl. Add 1 tablespoon granulated sugar, 2 tablespoons brown sugar, 1 teaspoon ground cinnamon, 1 tablespoon lemon juice, 1 teaspoon cornstarch and a pinch of salt. Toss until the apple slices are evenly coated.

Transfer the coated apples to a 9-inch (23 cm) round or similar-sized baking dish in an even layer. Dot the apples with 1 tablespoon unsalted butter cut into small pieces.

In a medium bowl combine 1 cup all-purpose flour, 3 tablespoons rolled oats, 1 tablespoon packed brown sugar, 2 teaspoons granulated sugar, 1 teaspoon ground cinnamon and 1/4 teaspoon sea salt. Whisk briefly to distribute ingredients.

Cut 6 tablespoons of cold unsalted butter into small cubes and add to the flour mixture. Using a pastry cutter, two forks or your fingertips, rub the butter into the dry ingredients until the mixture resembles coarse crumbs with some pea-sized pieces.

Evenly sprinkle the crumble topping over the prepared apples, covering them with a uniform layer.

Place the baking dish on a rimmed baking sheet (to catch any drips) and bake in the preheated 190°C (375°F) oven for 35–40 minutes, until the topping is golden brown and the apple filling is bubbling around the edges.

If the topping browns too quickly, tent loosely with foil for the last 10 minutes. Remove from the oven and let rest for 10 minutes before serving so the juices thicken slightly.

While the crumble bakes or during the final 10 minutes of baking, make the Foster sauce. In a small saucepan over medium heat, melt 3 tablespoons butter. Add 1/2 cup dark brown sugar and 1 tablespoon light corn syrup; stir until sugar dissolves and the mixture is bubbling gently.

Carefully whisk in 1/2 cup heavy cream. Reduce heat to low and simmer 1–2 minutes until slightly thickened. Remove from heat and stir in 2 tablespoons dark rum (if using), 1 teaspoon vanilla extract, a pinch of salt and 1/8 teaspoon ground nutmeg. Keep warm.

If you prefer not to use alcohol, omit the rum and add an extra teaspoon of vanilla or 1 tablespoon orange juice for brightness.

Spoon generous wedges of warm apple crumble into shallow bowls or plates.

Place a scoop of vanilla ice cream alongside or on top of each serving, then drizzle 1–2 tablespoons of warm Foster sauce over the ice cream and crumble. Serve immediately.