1). 4 large cooking apples-peeled and diced 2). 100g caster sugar 3). 1 tablespoon water 4). Pinch cinnamon
For the Butterscotch Sauce -
1). 2oz/50g butter
2). 2oz/50g brown sugar
3). 7floz/200ml pouring cream
Instructions:
For the Compote -
1). Bring to the boil for 3-4 minutes, allow to cool down.
For the Crumble -
1). Rub the flour, butter, sugar & cinnamon together.
2). Add the hazelnuts.
For the Assembly -
1). Pour the apple into a 9 inch oven proof casserole dish, or into individual dishes.
2). Scatter with some of the crumble topping.
3). For a Large crumble: Bake in a hot oven for 35-40 minutes (180C/350F/Gas Mark 4) For an Individual Crumble: Bake in a hot oven for 20 minutes (180C/350F/Gas Mark 4)
For the Butterscotch Sauce -
1). Melt the butter and brown sugar until bubbling point.
2). Whisk in the cream and simmer for 5 minutes
Additional Notes:
Leftover crumble topping can be successfully frozen for later use. Leftover compote can be mixed with yoghurt and granola for a delicious breakfast option.
