Caramel and Pecan Apple Crumble


    For the filling

  • 8 Granny Smith apples
  • 1 tbs brown sugar
  • 1 tsp ground cinnamon
  • For the caramel sauce

  • 85 g unsalted butter
  • 100g thickened cream
  • 100g brown sugar
  • 2 tbs pecans, chopped
  • For the crumble topping

  • 400 g unsalted butter, melted
  • 300g cup plain flour
  • 180g rolled oats
  • 150g cup caster sugar
  • 1 tsp ground cinnamon
  • 4 tbs pecans, chopped


  1. First peel, core and quarter the apples. Place in a saucepan along with the brown sugar and cinnamon. Simmer over a medium high heat stirring for approx 15 mins or until the apples are firm but tender.
  2. Next set the apples aside and in the same saucepan add the cream, butter and brown sugar to make the caramel sauce. Over a medium heat, stir until the butter and sugar have melted and the sauce has begun to simmer. Allow the sauce to simmer for 2 minutes before adding the apples and chopped pecans back into the saucepan. Fold the apples through the sauce and pour into a roasting dish.
  3. Pre-heat the oven to 180C / 160C fan assisted/ gas mark 4.
  4. To prepare the crumble topping, melt the butter then add the flour, sugar, oats, cinnamon and chopped nuts. Mix well and sprinkle evenly over the prepared apples.
  5. Bake in the pre-heated oven for 35 mins or until browned. Serve hot with custard or cream.