This week, Lucy is sharing a comforting, autumnal pud, cooked under the grill in a cast iron pan, freeing up your oven for extra roast potatoes on a Sunday.
Autumn Sundays are made for a crumble. Actually I could eat crumble any day of the week, but it seems most appropriate on a Sunday after a comforting family meal. And by comforting family meal I mean me having to force the boys to join us at the table without phones and with me trying to engage all diners in a civil, interesting conversation. All this is quite stressful, as you can imagine, and not like I remember Sunday lunches as a child, although the olden days always seem to have a rosier glow. I am sure, looking back, I was itching to leave the table and watch the latest episode of Top of the Pops or spend 2 hours in the hall on the phone to a school friend. Apples and caramel are an autumn treat and frankly a pairing that managed to keep my family lingering at the table while we ate the whole panful. This Grilled Caramel Apple Crumble is so good, I couldn’t wait to share it with you.
Grilling a crumble seemed like an idea I wanted to try and I love cooking and serving dishes in a cast iron pan at the table. Mainly because it saves washing up and people can help themselves. Also, if you are cooking a roast, the oven is often rammed full of all sorts of things, so you don’t need to add to it with your dessert. Grilling this Caramel Apple Crumble makes for a super crisp, buttery topping, soft fruit and bubbling caramel. The end result is so good, we all spent the afternoon eating a spoonful of crumble every time we walked passed the dish. I can’t usually get fruit desserts onto our family menu, but if you add big spoonfuls of dulce de leche in with the fruit, it becomes irresistible to everyone, even those younger family members who are slightly fruit-a-phobic. This wonderful recipe is based on two different ideas one being from Tesco and the other A Kitchen Addiction, with thanks to them both.
Grilling a crumble is a novelty but it’s quick, tasty and so tempting. And it frees up the oven for an extra tray of roast potatoes or parsnips. And it has a big blog of dulce de leche with each mouthful, which makes it an autumn winner in every way.
This post will appear on Lucy Loves later this week.
Grilled Caramel Apple Crumble Recipe
Serves 4, generously
You will need a grill proof frying pan or dish
- 1 kg cooking apples, such as Bramleys, peeled, cored and sliced
- Generous squeeze lemon juice
- 25g butter
- 3 tablespoons soft brown sugar, adjust as you may need more if apples particularly sour
- 2 tablespoons water
- 4 tablespoons dulce de leche or caramel sauce
- 100g wholewheat or plain flour or half and half of each
- 65g soft brown sugar
- 1/4 teaspoon salt
- 90g butter, cubed
- 50g rolled or porridge oats
Pre heat your grill to a medium heat and butter a cast iron frying pan or grill proof dish.
In a sauce pan, add your peeled, cored and sliced apples along with the lemon juice, butter, water and brown sugar. Over a low heat cook for around 10 to 15 minutes, with a lid on, until softened and almost cooked through. Tip the cooked apples into your buttered pan or dish and spread to cover the base.
Spoon on the dulce de leche or caramel sauce, dotting it around in even blobs so each portion of dessert will have caramel in it.
To make the crumble, either use your food processor, stand mixer or by hand in a large bowl with your hands. If using a processor, add the flour, soft brown sugar, salt and butter. Process until you have a buttery crumb like texture. Stir or pulse through the oats then tip on top of the apples and caramel. Spread the crumble out until you have an even coverage. If you’re making by hand, rub the butter into the flour and salt, stir in the sugar and oats until you have a crumble like texture.
Place the dish under the grill and cook for 15 to 20 minutes or until the crumble is crisping and the apples are bubbling. Keep an eye on the crumble in case it’s browning too quickly and you need to lower the shelf. Leave to settle for 10 to 15 minutes before serving with pouring or thick cream, ice cream or custard. Any leftovers can be eaten cold or reheated within a couple of days.