Apple crumble with hazelnuts and caramel sauce! One of the most beautiful apple desserts for fall. You can never go wrong with such a warm and crispy crumble, and certainly not when it’s served with vanilla ice cream and homemade caramel sauce. This crumble is super easy to make and is perfect for serving with afternoon coffee. I have a few other crumble recipes too: Crumble with rhubarb and strawberry, crumble with raspberry and strawberry and a lovely gooseberry pir with crumble. Enjoy!
Æblecrumble med hasselnødder og karamelsauce
100 g sugar
30 g water
100 ml cream
45 g butter
1 tsp. sea salt
600 g apples
1 tbsp. cinnamon
1 vanilla pod or 1 tbsp. vanilla sugar
60 g cane sugar
1 tbsp. corn flour
35 g butter
100 g butter, cold
100 g oatmeal
100 g flour
100 g brown sugar
40 g cane sugar
100 g hazelnuts
Boil the sugar and water in a thick-bottomed pot without stirring it. Boil it until it turns brown. Stir in the cream and add the butter. Let it boil for a few minutes until it becomes a thick caramel. Add the salt and pour it into a little bowl and allow it to cool.
Heat the oven to 200 C convection.
Dice the apples and mix them with the cinnamon, vanilla, cane sugar and corn flour. Heat an ovenproof pan, such as a cast iron pan. You could also just fry the apples in an ordinary pan, and then transfer them to an ovenproof dish. Melt the butter in the pan and fry the apple filling. The apples should be slightly tender and almost caramelized.
Put all the ingredients into a bowl and rub them together with the butter for an even crumble.
Spread the crumble over the apple filling and bake the crumble for about 20 minutes until it’s crisp and golden. Enjoy the warm crumble with vanilla ice cream and caramel sauce. Enjoy!