Apple crumble with demerara caramel latte
Is there anything more comforting than an apple crumble? Billington's light brown soft sugar, apple and oats is a heavenly combination, especially when finished with a generous amount of ice cream or custard. We've paired this with a Billington's demerara caramel latte. The demerara gives it an extra caramelly depth that pairs beautifully with the sweet apples. We recommend using a fresh, crisp apple like Gala or Pink Lady.
Ingredients
Metric
Imperial
Apple crumble filling
- 750g of dessert apples, about 5-6, peeled, cored and chopped into 2 cm chunks
- 1 orange, zested and juiced
- 1 tsp ground cinnamon
- 100g of Billington's Light Brown Soft Sugar
Apple crumble topping
- 125g of plain flour
- 50g of rolled oats
- 1 pinch of salt
- 75g of Billington's Light Brown Soft Sugar
- 100g of unsalted butter, cold and cubed
- 3 tbsp of Billington's Demerara Sugar
Demerara caramel latte (per serving)
- 2 tsp caramel, plus extra to serve
- 1 tsp Billington's Demerara Sugar
- 2 shots of espresso, about 60ml
- 50ml of double cream
- 175ml of whole milk, hot
- whipped cream, optional
Method
Preheat the oven to 190°C / 170°C fan
For the filling, mix the apples, orange zest and juice, cinnamon and sugar. Tip into a 22 cm round dish or rectangular casserole baking dish
- 750g of dessert apples, about 5-6, peeled, cored and chopped into 2 cm chunks
- 1 orange, zested and juiced
- 1 tsp ground cinnamon
- 100g of Billington's Light Brown Soft Sugar
For the topping, mix together the flour, oats, a pinch of salt, light brown sugar and butter. Using your fingertips, rub the butter into flour until you have a bread crumb consistency. Squeeze handfuls of the crumble so it forms clusters
- 125g of plain flour
- 50g of rolled oats
- 1 pinch of salt
- 75g of Billington's Light Brown Soft Sugar
- 100g of unsalted butter, cold and cubed
Sprinkle the crumble on top of the apple mixture then sprinkle over the demerara sugar. Bake for 40–45 minutes until the crumble is golden and apples are cooked through. This is best served hot alongside ice cream or custard
- 3 tbsp of Billington's Demerara Sugar
For each coffee, mix the caramel, demerara, espresso, and cream together in a mug. Top with the hot milk. Finish with whipped cream and more caramel if you like
- 2 tsp caramel, plus extra to serve
- 1 tsp Billington's Demerara Sugar
- 2 shots of espresso, about 60ml
- 50ml of double cream
- 175ml of whole milk, hot
- whipped cream, optional
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