Cook Culinary & Craft Studio

Salted caramel apple crumble

“Apple crumble” hardly elicits mutters and moans but the minute you have a bite of the classic crumble you are immediately reminded of why it’s still around. Raisins unfortunately did this delicious fruit pudding a disservice but in my version there are no traces of old fashioned ginger, cinnamon and raisins, but rather a salty sweetness and a sticky sauce and a whole new delicious revival.
I also discovered (accidentally) that instead of only crumbling your topping until a sandy mixture is obtained, it should be over-worked and allowed to come together so that when you add your granola, it’s more on the clumpy side. This yields a crispier cobbler type crumble, which is much more exciting and layered with texture.

This picture actually does not do the taste any justice. I was photographing ice- cold old stale crumble. The real deal is dripping with saucy stickiness!




  • 1 bag of top red apples (1.5kg)
  • 1 cup apple juice
  • 1/3 cup muscovado sugar
  • 1 teaspoon Maldon salt


  • 250g butter
  • 2 cups flour (plain or self –raising)
  • 1 ½ cups granola –like Woolworth’s Almond and Honey or Pecan and Maple
  • 1 cup light brown sugar
  • Pinch of Maldon salt


  1. Make the crumble by blending the butter, flour , sugar and salt until it starts to come together
  2. Crumble the dough and the granola together with your fingers
  3. Peel the apples, core, slice in half and then slice each half 3 times so you have 4 even slices
  4. Place in a bowl of water with a squeeze of lemon until all done
  5. Mix the apple juice with the sugar and salt, drain the apples and combine with the juice
  6. Place in 1 very large or 2 medium casserole dishes and top with crumble (there will be a teeny bit left over, feel free to freeze this and pop on top of tinned pie apples for a kids treat)
  7. Bake at 180 ˚C for about 50 minutes or until the sauce at the bottom is thickened to a caramel sauce

Serve with Vanilla ice-cream, salted caramel ice-cream, or fresh cream
BUT it’s most delicious topped with a burnt salted fudge sauce (


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