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.
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).