Sometimes I really struggle to be creative in the kitchen. Other times, recipes just appear in my head and I know, without a shadow of a doubt that they will work. This recipe is one such example.
If I take too long to agonise over flavours my efforts seem laboured and contrived.When something pops into my head like a silver streak of inspiration then I know I am onto something good.
All it took was a mistakenly bought can of Carnation caramel. I had meant to buy condensed milk but both labels are almost identical and I was in a rush!
My brian processed caramel + Bonfire night (too much time spent on my Pinterest Bonfire night board) and it equalled =
Toffee Apple Date & Pecan crumble. Just like solving an equation but with food.
One bite and I knew I was onto something dreamy. Caramel toffee soaked apples helped along by a generous splash of Pineau des Charentes (a French aperitif made from adding unfermented grape juice to Cognac) and topped with a golden crumb of sweet nutty crunch. The only dilemma you will face when eating this is what to go with it. Custard? Cream? Ice Cream? All three?
What is your all time favourite crumble and could I persuade you to try mine too?
Here are a selection of scrumptious online crumbles:
Blackberry & apple skillet breakfast crumble – Elizabeth’s kitchen diary
Pear chocolate & ginger crumble – Fab Food 4 all
Rhubarb quark crumble – Maison Cupcake
Fig & blackberry crumble with an oat & quinoa crust (gluten free) – Franglais Kitchen
I am linking up to this month’s following challenges:
- -500g (5 approx) peeled, cored and thinly sliced apples,
- -1/2 tin caramel/dulce de leche, 200g approx,
- -A generous splash of Pineau des Charentes/Sweet Sherry/Sweet Cider/Apple juice,
- -10 dates, pitted and sliced,
- -150g plain flour,
- -80g Demerara sugar,
- -A pinch of sea salt,
- -100g unsalted butter cut into cubes,
- -A pinch of mixed spice,
- -25g pecan nuts roughly chopped.
- 1. Pre-heat the oven to 190 degrees,
- 2. Place the sliced apples into your chosen baking dish,
- 3. Stir through the caramel sauce so all apple slices are well coated then pour over your alcohol/apple juice and scatter the dates over the mixture,
- 4. Make your crumble topping by combining the flour and butter in a mixing bowl and rubbing the mixture together with your fingers until it resembles breadcrumbs,
- 5. Add the sugar, mixed spice and pecan nuts to the crumble topping and stir to combine then sprinkle over the apples,
- 6. Place the crumble into the oven for 35-40 minutes until it is bubbling around the edges and golden on top,
- 7. Serve with custard, cream or ice cream.