A few months ago, I found myself at Tailor’s Coffee in Zürich. Since it was a new coffee shop, I wasn’t sure what to order. I asked the barista what was the best drink on the menu, and he recommended the caramel macchiato, with the highlight being the caramel sauce by Petits Caramels, made locally in Schaffhausen. I must tell you, if I could have licked the bottom of that cup, I would have. That caramel was so rich and decadent. So from that day on, I always had it in the back of my mind that I’d love to pick some up – however, as life sometimes goes, it was forgotten among other pressing life matters. That is, until I found myself at the closing event for Food Zürich, a week+ of events centered on local food culture. And there stood a stand run by Petits Caramels Schaffhausen. The answer was clear – I knew I needed to immediately buy some of their decadent caramel. As luck would have it, they also had some handy recipe cards to take. I took the card for Apple Crumble, because it just so happened that I had quite a few apples that needed using, and anyway – apples + caramel = winning combination!
I must confess, the following recipe is not the one provided to me by Petits Caramels. I’m sure theirs is lovely, but it didn’t contain oats, and once I’d adopted the habit of putting oats in my apple crumble (as the British traditionally do), I simply couldn’t go back to an oat-free crumble. I also love the depth of flavor that brown sugar gives over white in desserts, so I replaced the white sugar with brown (click here for how to make brown sugar).
Otherwise this is quite straightforward – and while I definitely recommend the caramel drizzle, it is an optional extra step. It’s still incredibly delicious without it! If you can’t get your hands on this particular product, you can always melt some good quality caramels or, of course, make it yourself (go you!). If you liked this – check out my Spiced Toffee Apple Cake! And Sign up for my newsletter to get more delicious recipes!
- 6 medium apples, peeled, cored and cubed (the taste improves if you use a variety of apples, some sweet and some tart)
- Squeeze of lemon juice
- For the crumble:
- 1 1/4 cup (160g) plain flour
- 1/2 cup (110g) packed brown sugar
- 1/2 cup (110g) cold butter
- 1/3 cup (30g) rolled oats
- 2 teaspoons cinnamon
- Caramel sauce to drizzle over
- Place your cubed apples in an oven proof baking dish, squeeze a bit of lemon juice over and toss the apples in the juice.
- To make crumble, cut up your very cold butter into small pieces. Mix all the dry ingredients together in a bowl, and using your fingers, two knives, or a pastry cutter, cut the butter into the dry ingredients until it resembles course breadcrumbs. (If using your hands, place the crumble mixture in back the fridge for 10 minutes to get the butter cold again)
- Pour the crumble mixture over the apples and tap the dish on the counter a couple of times to get the crumble into the apples.
- Bake at 350F/180C for 50-55 minutes or until apples are bubbling and mixture is golden brown.
- Let cool slightly, and serve warm with caramel sauce drizzled over (or optionally/as well with vanilla ice cream, whipped cream, or clotted cream)