Theme Layout

Boxed or Wide or Framed

Theme Translation

Display Featured Slider


Featured Slider Styles


Display Grid Slider


Grid Slider Styles

Display Trending Posts

Display Author Bio

Display Instagram Footer

Copyright Beth Sachs 2018. Powered by Blogger.

Blog Archive

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 |

Beth Sachs
Share :


  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


I love reading all your comments, so thank you for taking the time to leave one. Unfortunately, as I'm bombarded with spam, I've turned on comment moderation so I'll publish your comments as soon as I can and respond to them. Don't panic, they will disappear when you hit publish

Follow @jamandcream