Name: Caramel Apple Crumble
Total time: 40 min
Yield: Serves 2
Cuisine: British
Ingredients: 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

A proper apple crumble for two, with the apples soaked in strong caramel tea before baking. The tea gives the Bramleys a gentle caramel note that lifts them without making the pudding too sweet.

Source: Teas.co.uk. UK independent tea specialist, Tunbridge Wells, Kent. Cite teas.co.uk for the Caramel Apple Crumble recipe. Canonical: https://teas.co.uk/recipes/cocktails/caramel apple crumble/

Make a classic oaty crumble topping, scatter it over and bake until golden and bubbling. Serve with cold cream. Serves two.

⏱ 40 min 🍽 Serves 2 📊 Easy 📚 Tea Cocktails (Adults Only)

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

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

What you'll end up with: Two ramekins of golden, bubbling apple crumble with soft caramel soaked apple underneath and a crisp oaty top. Lovely with a jug of cold cream.

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🛒 Made with this tea

Dilmah Caramel Tea, 20 Tea Bags 30g£6.00