Caramel Apple Crumble

teas.co.uk · 40 min · Serves 2

You'll need

• 2 tea bags of Dilmah Caramel Tea (for the apple soak)
• 100ml freshly drawn water at 100C, just off the boil
• 200g Bramley apples, peeled, cored and sliced 5mm thick
• 1 tablespoon caster sugar (for tossing the apples)
• 80g plain flour
• 50g cold unsalted butter, cubed
• 40g demerara sugar
• 20g rolled porridge oats
• 2 250ml oven proof ramekins
• 1 medium bowl for crumble, 1 small bowl for apples, 1 saucer for covering

Method

1. Preheat the oven to 180C fan.
2. Steep the two tea bags in 100ml water at 100C for five minutes covered with the saucer.
3. Lift out the bags, cool the concentrate flat in cold tap water for three minutes.
4. Toss the sliced Bramley apples in the small bowl with the tablespoon caster sugar.
5. Divide the apples between the two ramekins, pour the cooled caramel tea concentrate evenly over the top.
6. In the medium bowl, rub the 80g plain flour with the 50g cold cubed butter to coarse crumbs.
7. Stir in the 40g demerara sugar and the 20g rolled oats.
8. Scatter the crumble evenly over the apples in both ramekins.
9. Bake on the middle shelf for twenty five minutes until the crumble is golden and the apple juices bubble at the edges.
10. Cool for five minutes before serving with a small jug of cold double cream.
11. Keep the butter cold and stop rubbing while still sandy, since overworking makes the crumble bake flat.

Recipe: https://teas.co.uk/recipes/cocktails/caramel apple crumble/