Caramel apple crumble


Spray oil, for spraying

750 g (1 ½ lb) Bramley

Cooking apples

75 g (3 oz) unsalted vegan butter,

Diced, plus extra for greasing

3 tbsp soft light brown sugar

6 whole cloves

50 g (2 oz) sultanas

75 ml (3 fl oz) cold water

For the crumble topping

75 g (3 oz) rolled oats

75 g (3 oz) plain flour

50 g(2 oz) ground hazelnuts (optional)

50 g (2 oz) soft light brown sugar

2 tsp ground cinnamon

100 g (3 ½ oz) unsalted vegan butter, diced


Lightly oil 4 x 300 ml (1/2 pint) individual baking dishes or cups or one baking dish with spray oil, peel, core and thickly slice the apples and put in a saucepan with the butter, sugar, cloves sultans and measurements water. Cover and cook over a low heat for 5-6 minutes until the apples are just softened. Divide between the prepared dishes or cups.

Put the oats, flour, ground hazelnuts, sugar and cinnamon in a bowl and stir well until combined. Add the butter and rub in with the fingertips until the mixture resembles coarse breadcrumbs. Spoon the crumble topping over the apples mixture and bake in a preheated oven, 190°C (375°F), Gas Mark 5, for 25 minutes until bubbling and golden.