Apple, Caramel and Walnut Crumble

We've had two glorious weeks of sun here on the North Cornish coast but today it's turned decidedly Autumnal - I don't mind, I love Autumn. After a night of heavy rain and strong winds I woke to find loads of my Bramley apples had fallen off the tree, so out I trotted in my dressing gown to rescue them before the wildlife started helping themselves.

Caramel is used instead of sugar in this crumble recipe and I think it gives it a wonderful flavour along with the nuttiness of the walnuts. Despite living in Cornwall where clotted cream is king, I'm a custard with crumble kind of girl! But either is fine, whichever you prefer.


| Serves: 6 | Prep Time: 10 Minutes | Cook Time: 30 Minutes | Total Time: 40 Minutes |


  • 6 large Bramley Apples
  • 6 heaped TBSP Caramel (I used tinned caramel)
  • 200g Plain Flour
  • 100g Butter
  • 30g Walnuts, chopped


  • Step 1: Preheat the oven to 200c (180 fan).
  • Step 2: Peel, core and chop the apples then pop them in a large pan with a splash of water and gently cook until starting to soften (takes about 5 minutes). Stir 3 TBSP of the caramel into the apple, take off the heat and spoon into a 1.5 litre oven proof dish.
  • Step 3: In a large bowl rub together the butter and flour until you have 'breadcrumbs' then stir in the chopped walnuts and remaining caramel. Scatter over the apples.
  • Step 4: Bake in the oven for about 20-30 minutes until the crumble is brown on top.

| Author: Beth Sachs | Date: 5th October 2015 |


  1. I love a crumble and this looks and sounds like a real winner! #recipeoftheweek

  2. This time of year is perfect for warm desserts. I love a good crumble and this one sounds lovely x #recipeoftheweek


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