What do you do with wrinkly but still edible apples? You turn them into dessert. As you all know my beloved adores dessert, he believes a meal isn’t complete without one. I tend to store the apples in the fridge until I have enough to make something. This one is an interesting spin on that classic, apple crumble.
Warning: Apologies for lack of photos which I’ll insert once my WiFi is back on….long story but it was cut off on Tuesday afternoon.
1. For nut crumble, preheat oven to 180ºC/160ºC fan/gas mark 4 (350ºF/320ºF fan) and line an oven tray with greaseproof (parchment) paper. Coarsely chop nuts in a food processor, add butter, sugar, salt and flour, and blitz until coarse crumbs form. Stir in oats, spread mixture on oven tray and bake, stirring occasionally until golden brown (15 -20 minutes). If you want the crumble to clump more, add an egg to the crumb mix.
2. Heat butter, sugar, choice of spice and miso in a large frying pan over medium-high heat until foaming. Add apples and toss occasionally until apples begin to caramelise (8 – 10 minutes). Add liquor of choice and lemon juice, and cook until apples are glazed and tender, and liquid reduces to caramel stickiness (2-3 minutes).
3. Discard spices and serve hot with ice-cream/whipped cream/creme fraiche and a scattering of crumble.