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Caramel apple crumble

This simple version of the traditional dessert uses just five ingredients, with porridge oats for extra crunch

  • Prep: 10 mins
    Cook: 25 mins
  • Serves 4
  • Easy
  • Serves 4
  • Easy
  • Calories 340
  • Carbohydrates 54
  • Saturated Fat 8
  • Sugar 36
  • Protein 5
  • Fat 13
  • Fibre 0
  • Salt 0.27

Nutrition per serving

  • Calories 340
  • Carbohydrates 54
  • Saturated Fat 8
  • Sugar 36
  • Protein 5
  • Fat 13
  • Fibre 0
  • Salt 0.27

Ingredients

  • 8 eating apples, peeled, cored and cubed
  • 6 tbsp Carnation caramel cream (this comes in a can or a squeezy tube)
  • 50g plain flour
  • 50g porridge oats
  • 50g cold butter, diced

Tip

Banoffee sundaes
Cut 4 bananas into chunks, then warm 6 tbsp caramel cream until runny. Layer the banana with 400ml natural yogurt, 200g granola and the caramel in 4 glasses, then chill before eating.

Use up your caramel cream
Sticky baked apples: Heat oven to 200C/ fan 180C/gas 6. Mix 4 tbsp caramel cream with 4 chopped dates, then push into 4 cored apples. Sit in an ovenproof dish, then drizzle with a little apple juice. Bake for 30 mins, then serve with fromage frais.

Choc ‘n’ toffee ice-cream sauce
Melt 4 tbsp caramel cream, remove from heat, then add 25g chopped milk chocolate, 2 tbsp milk and a dash vanilla extract. Leave for 1 min to melt, then stir together.

Method

  1. Heat oven to 200C/fan 180C/gas 6. Put the apples into a saucepan with a splash of water, cover, then cook over a high heat for 4-5 mins, stirring now and then until just soft. Stir in 3 tbsp of the caramel, then tip into small ovenproof dishes. Dot small spoonfuls of caramel cream over the apples until only 1 tbsp is left.

  2. Mix the flour and oats together, then rub in the butter with your fingers until you have a crumbly mixture. Stir in the remaining caramel, then scatter over the apples. Bake for 18-20 mins until golden and crisp on top.

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