Ingredients:

  • 1 cup (125g) all-purpose flour (plain flour)
  • 1/2 cup (50g) rolled oats
  • 1/2 cup (100g) packed light brown sugar
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/2 cup (113g) cold unsalted butter, cut into small cubes
  • Pinch of salt
  • 4 medium apples (such as Honeycrisp, Granny Smith, or Braeburn), peeled, cored, and diced (about 600g)
  • 2 tablespoons unsalted butter
  • 1/4 cup (50g) granulated sugar
  • 1 tablespoon all-purpose flour (plain flour)
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves
  • 1 tablespoon lemon juice
  • 1/2 cup (100g) granulated sugar
  • 3 tablespoons unsalted butter, cut into small cubes
  • 1/4 cup (60ml) heavy cream (double cream)
  • 1/4 teaspoon sea salt (or pinch of table salt)

Instructions:

  1. Combine flour, oats, brown sugar, cinnamon, nutmeg, and salt in a bowl. Cut in cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs. Press half the crumble mixture into the bottom of the baking pan or individual ramekins. Bake at 350°F (175°C) for 10 minutes, or until lightly golden.
  2. Melt butter in a saucepan over medium heat. Add diced apples, sugar, flour, cinnamon, and cloves. Cook, stirring occasionally, until the apples are tender and slightly softened, about 8-10 minutes. Stir in lemon juice.
  3. Heat sugar in a saucepan over medium heat, swirling occasionally, until it melts into a golden caramel. Add butter and whisk until melted and smooth. Carefully pour in heavy cream and whisk until the sauce is smooth and glossy. Stir in salt.
  4. Spoon the apple filling over the baked crumble base. Sprinkle the remaining crumble mixture over the apple filling. Bake for another 15-20 minutes, or until the crumble is golden brown. Let cool slightly before drizzling with caramel sauce.
  5. Serve warm, drizzled with extra caramel sauce (if desired).