Salted caramel apple crumble

After making my vegan salted date caramel and dipping apple in it I realised they were the perfect pair.

Apple crumble is one of my favourite desserts and anything salted caramel is up there with one of my favourite flavours too. So, here, I have tried to bring them together in one great pudding.

After a few fails, I think I finally nailed it. Not only are eating apples sweeter, they don’t require cooking before hand which makes the whole thing easier and quicker (win, win situation). I’ve been experimenting with rice flour recently and find it works particularly well in desserts. It is also free from gluten for anyone wondering.

Something I also realised through my may attempts was that crumble is certainly not a photogenic food, so you’ll have to trust me on this one.

If you want to make this vegan, coconut oil can be used in place of the butter but of course you will be left with a coconut-ty flavour (not necessarily a bad thing).


Salted caramel apple crumble




For the crumble topping:

  • 80g butter
  • 80g rice flour
  • 70g coconut palm sugar
  • A pinch of cinnamon (optional)
  • Pinch of salt
  • 70g oats


Peel, core and slice the apples very thinly and put them in a bowl. Squeeze the juice of half a lemon over them to stop them going brown.

In a deep dish (around 7 inches), spoon a tablespoon of the caramel into the bottom and spread it around. Then layer some of the apple slices on top. Use your hands to mix them around a bit so the apples are coated in the caramel. Repeat this until all of your apple and caramel have been used. Don’t worry about it being neat, you just want to try to distribute the caramel roughly with all of the apple.

To make the topping, put the butter, flour and sugar, salt and cinnamon into a food processor and blend until the mixture resembles fine breadcrumbs. Add the oats and pulse. Not blending them fully adds a nice texture.

Spoon the topping evenly onto the apple/ caramel mixture.

Put the crumble in the oven for 35-40 minutes until golden and bubbling.

Best served hot, straight from the oven with vanilla ice cream or custard.






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