Granny Smith Gets a Caramelised Makeover
As the mercury begins its dance of decent, I find myself turning to comfort foods to appease my nesting tendencies. A warm pudding on a cold blustry night is a welcome addition to any table, especially if it’s designed with simplicty and ease in mind!
Please note, you will need a large frying pan that can go in the oven for this dish.
5 granny smith apples~ peeled, sliced in half round ways with pips removed
1 cup plain flour
½ cup of lightly packed brown sugar + 2 Tbs extra brown sugar
½ cup of ground almonds
Pinch of salt
¼ cup of mixed slivered almonds and pine nuts
Creamiest vanilla bean ice cream to serve
pouring cream to serve ( optional)
- Firstly toast the pine nuts and almonds in a heavy bottomed pan on a medium heat until they start to colour slightly. Pour out of the pan on to plate and sprinkle with salt. Set aside and allow to cool.
- Preheat the oven on fan cooking @ 180C
- Make the crumble topping by mixing the flour, ½ cup of brown sugar , ground almonds and pinch of salt into a bowl.
- Add 70g of the ‘very cold’ butter cubes ~ retaining one cube for use later ~ and using the tips of your fingers rub the butter into the flour mixture until it resembles coarse breadcrumbs.
- Place in the freezer for 10 minutes to firm up a little.
- Using the retained cube of butter melt in a large frying pan and add the apple slices in a single layer. Sprinkle over the remaining brown sugar and gentle begin to caramelize on a medium to high heat for a couple of minutes.
- Taking the cold crumble topping, evenly distribute the mixture on top of the apples, trying to avoid the mixture from ending up on the bottom of the pan if possible.
- Place the pan in the oven on the shelf position closest to the bottom of the oven and cook until caramelized and golden ~ about 35 minutes.
- Serve immediately with a small ball of vanilla bean ice cream, a sprinkling of the salted nuts and some pouring cream for added effect!
Serves 4 as dessert