Apple Crumble with Salted Caramel Sauce

Apple crumble with salted caramel sauce- best with No. 3

Ingredients

Filling:

• 4 Braeburn apples peeled, cored and cut into large dice
• 40g butter
• 80g caster sugar
• 1tsp vanilla paste
• ½ tsp cinnamon
• ½ juice of half a lemon
• 50ml In the loop No3 Pinot Noir Rose Vermouth

Crumble:

• 75g Sugar
• 100g Butter – cut into cubes and well chilled
• 200g Plain flour
• 20g flaked almonds
• Pinch salt

Caramel sauce:

• 50g butter
• 100g light brown/dark brown sugar
• 100g double cream
• 50ml In the loop No3 Pinot Noir Rose Vermouth

Method

1. Begin by making the crumble. Rub the cold butter into the flour to form fine breadcrumbs. A food processor will do this very quickly. Now mix in the salt, sugar and almonds.
2. Place this on a flat tray in a single layer and bake in the oven for around 30 minutes, turning once every 10 minutes until the crumble Is golden brown. Remove from the oven and reserve.
3. Now prepare the caramel sauce. Place all of the ingredients in a saucepan and place on a medium high heat. Simmer the sauce until the butter and sugar have melted in and the sauce takes on a dark caramel colour. You could also add some good quality sea salt at this stage to make salt caramel.
4. To make the filling, take your diced apple and place it in a large bowl. Now add the sugar, lemon, cinnamon, vermouth and vanilla and toss the mixture together.
5. In a wide frying pan fry the butter over your highest heat. Once it has all melted and starts to foam, add in your apples. You may need to add them in batches if the pan is not big enough. Do not be tempted to overcrowd the pan. The butter and sugar will create a caramel around the apples and once this happens remove them from the pan and place in a bowl to cool.
6. To assemble the dessert, place 1/4 of the crumble in the bottom of your serving bowl. Place your apples over this and then top generously with the rest of the crunchy crumble. Serve your sticky caramel on the side.