Apple Crumble With Calvados & Brown Butter
An Original Recipe by Lorraine Elliott
Preparation time: 25 minutes
Cooking time: 45 minutes
Serves 4-6 with ice cream
For the crumble topping:
- 75g/2.6ozs. flour
- 120g/4ozs. brown sugar
- 20g/0.7oz. rolled oats
- 15g/0.5oz. slivered or flaked almonds
- 2 teaspoons vanilla bean paste
- 1 teaspoon ground cinnamon
- 1/2 teaspoon allspice
- 1/4 teaspoon fine salt
- 90g/3ozs. brown butter
For the filling:
- 3 apples
- 60ml/2flozs. Calvados or brandy
- 2 teaspoons cornflour/fine cornstarch
- 40g/1.7ozs. caster or superfine sugar
- 1 teaspoon ground cinnamon
- Zest of 1/2 lemon
Step 1 - Preheat oven to 160C/320F and grease a 20cm/8inch round tin or baking dish (you can also use a small frypan or skillet at least 1 inch deep). Mix the flour, brown sugar, oats, almonds, vanilla, cinnamon, allspice and salt together in a bowl and rub the brown butter in with your hands. Place in the fridge until needed.
Step 2 - Core the apples and cut into bite sized chunks. Mix with the Calvados, cornstarch, sugar, cinnamon and lemon zest and place in the prepared pan. Top with the oatmeal topping and bake for 45 minutes or until the apples are soft and the sauce is bubbling. Serve with vanilla ice cream.