Wednesday, 27 April 2016

These apple crumble sundaes are the second recipe that I shot with Jo (the first was these pesto breakfast pizzas!) and I love the way the photos turned out.

This recipe is inspired by an apple pie sundae I had at Soho House and I knew these pretty glasses from H&M Home would be perfect for the decadent layers of vanilla ice cream, spiced apples and crumbly, crunchy topping - which is taken from this recipe.

For the crumble
110g plain flour
A pinch of fine sea salt
100g cold, unsalted butter, cut into cubes
75g granulated or demerara sugar
50g medium oatmeal, ground almonds or porridge oats

For the apples
5 - 6 medium-sized apples - I used Braeburn
1tsp ground cinnamon
1tsp ground nutmeg
50g butter
Half a lemon
1tbsp honey
1tbsp demerara sugar

Vanilla ice cream to serve

For the crumble, which you can make ahead, preheat the oven to 180C/Gas 4. Put all the ingredients in a large bowl and rub together with your fingertips until you have a crumbly dough. Squeeze the mixture to form clumps, then crumble on to a large baking tray and spread evenly. Bake for 25 minutes, stirring halfway, until golden and crisp. Cool and keep in an airtight container until ready to use.

Meanwhile, peel and core the apples and cut them into quarters or sixths. Arrange in a baking tray and sprinkle over the ingredients so that the apples are evenly coated. Bake in the oven for 25 minutes, or until apples are soft to your liking.

To serve, simply layer the ice cream, apples and crumble topping and enjoy straight away. The topping will keep in an airtight container for a week or so and is delicious sprinkled over yoghurt and fruit. 

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