ANNIE'S DIFFERENT APPLE CRUMBLE | Annie Mehra Cannon

ANNIE'S SALTED CARAMEL APPLE & CRANBERRY CRUMBLE

Yum! Apple crumble! What could be more comforting that this? Over the years, I've made this so many times and every time, I seem to change it a little, aiming for the perfect taste and texture. Well, this one, with the addition of dried cranberries, fresh ginger and brandy is it, I reckon. I'm not sure I could ever improve on this perfect combination of ingredients. Of course, you may not like it as tart as I do (in which case, swap Granny Smith apples for Golden Delicious and go easy on the lemon ) or as spiced as I do (so go easy on the cinnamon, nutmeg and ginger) or if you're allergic to nuts (skip the almonds). But if you want to see why I think this is the best apple crumble ever, don't change a thing! 😋

INGREDIENTS

8 Granny Smith apples, peeled, cored and chopped roughly

2 heaped tbsp dried cranberries

Juice of 1 lemon

75g caster sugar

2 tsp cinnamon

1/2 tsp nutmeg

knob of fresh ginger, peeled and grated

50g unsalted butter

1 tsp sea salt

3 tbsp brandy

CRUMBLE TOPPING

150g plain flour

75g white sugar

75g Demerara sugar

125g chilled unsalted butter, diced

100g chopped or flaked almonds

METHOD

Preheat oven to 180C.

Toss apple chunks into a bowl and coat in lemon juice so they don't discolour and to add flavour. Sprinkle the cinnamon, nutmeg over and add the grated ginger, Mix through.

In a saucepan, cook butter and caster sugar until it turns golden brown.

Add salt and then the lemony apples and dried cranberries. The caramel mixture will split but persevere and keep stirring over heat until apples soften and sauce thickens. Remove from heat and pour over the brandy and mix it through.

Put apple mix into a baking dish. (I use my grandmother's old earthenware one, which must be at least 100 years old!)

Then make the crumble topping by placing flour and sugars into a large bowl. Blend the dry ingredients and then toss in the cubes of cold butter. With your (clean) fingertips, rub the butter into the flour and sugar mixture. When butter has been incorporated but still clumpy, add almonds and toss them through, leaving a few to scatter on the top.

Spoon topping onto the fragrant apple mixture, scatter reserved almonds over the top and bake for about 40 minutes until lovely and golden.

Serve with custard or vanilla ice cream or thick cream or creme fraiche.