An apple crumble really is one of those traditional winter warmers. I have fond memories of growing up with this dessert being a household staple. Still to this day, no dinner visit around to my mother’s would be complete without her making her delicious apple crumble. She would also be stewing apples, and lots of them always made it into this dessert, covered in a spiced crumble and swimming in fresh cream!
For this recipe I’ve been inspired by the traditional apple crumble; however, I’ve flipped it all upside down, literally. Instead of the well-known crumble being on the top, it’s now on the bottom as a spiced oat base, topped with a delicious apple cake. This is all to be served hot with ice cream – and no ice cream is more perfect to go with it than Dairyworks’ limited edition Apple Crumble Ice cream, it’s a match made in hot and cold heaven!
To add a little something special, if you’re interested in really pleasing a crowd, I’ve also included my recipe for a Spiced Oat Brittle. Perfect to sprinkle over top of your ice cream for that added crunch/crumble.
- Base
- 90g Plain Flour
- 45g Rolled Oats
- 2 Tablespoon Caster Sugar
- 1 Teaspoon Cinnamon
- 1 Teaspoon Mixed Spice
- 115g Butter – Melted
- Cake
- 120g Plain Flour
- 1 Teaspoon Baking Powder
- 150g Caster Sugar
- ½ Teaspoon Cinnamon
- ¼ Teaspoon Salt
- 115g Butter – Room Temp
- 2 Large Eggs
- 1 Teaspoon Vanilla Extract
- 3 Tablespoon Apple Juice
- 2 Apples -Diced
- Spiced Oat Brittle
- 220g Caster Sugar
- 1 Tablespoon Butter
- 2 Tablespoon Rolled Oats
- 1 Teaspoon Mixed Spice
- First things first, we want to bake this oat base. Flick oven onto 180° bake and line the bottom of a 20cm round spring-form tin with greaseproof paper.
- In a medium bowl mix together all of the dry base ingredients, followed by adding in the melted butter.
- Mix together until it forms a dough and then press this firmly into base of prepared tin.
- Bake for about 15-20 minutes or until slightly golden around the edges. Remove and cool completely before moving onto the next step - the fridge may help!
- When the base has cooled, let's start on the apple cake. Flick oven back onto 180° bake and lightly spray or grease sides of tin, just above the oat base and set aside.
- With your two apples, peel and dice into about 1cm cubes and leave to the side.
- In a freestanding mixer (or hand held beater if you'd prefer), beat the butter and sugar together for a few minutes until pale and fluffy.
- Add one egg at a time, beating for about a minute between each egg. Add vanilla and apple juice and beat for another minute until everything's incorporated.
- In a medium sized bowl, mix together the flour, baking powder and salt. Then fold this through the butter and sugar mixture. Finally add diced apples and fold through as well.
- Pour mixture over top of oat base and smooth around to the sides. For a darker and crispier top, sprinkle about 1 Tablespoon of sugar evenly over mixture.
- Bake for about 45-50 minutes or until top has darkened and skewer comes out clean.
- Remove from oven and let stand for about 5 minutes before removing from tin. Serve hot with ice cream - as I suggested above, Dairyworks’ Apple Crumble Ice cream is a match made in heaven!
- -
- If you're wanting to make the Spiced Oat Brittle, line a baking tray with greaseproof paper and set aside.
- In a medium sized saucepan add the sugar along with 4 Tablespoons of water. Simmer gently until sugar has dissolved, swirling occasionally.
- Once sugar has dissolved, turn heat up to a medium heat and let the syrup bubble and boil for 5 minutes without stirring. At 5 minutes, watch like a hawk until syrup starts to turn a light to warm amber colour.
- Remove from the heat and quickly add butter. Whisk with long metal spoon until the frothing has subsided. Again quickly mix through the mixed spice and rolled oats.
- Pour mixture over top of greaseproof paper and smoothen out to a desirable thickness. Allow to cool, break up and sprinkle as needed. Store leftover pieces in an airtight container.
Leave a Reply