Apple crumble with caramel and macadamia nut topping

Votes: 1

Photo of the dish: Tiffany Martinez

Time: 1 hour 15 minutes
Complexity: easily
Servings: 8 - 10

Apple crumble with caramel and macadamia nut topping - a detailed recipe.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Cake

2 cups of oatmeal
170g butter, melted, plus more for greasing the pan
1 cup premium flour
1/2 cup brown sugar
1 tbsp. ground cinnamon
1 tbsp vanilla extract
A pinch of salt

Filling

4 apples, peeled and finely chopped
1/4 cup sugar
1.5 tsp ground cinnamon
50 caramel candies
1 cup heavy cream

Crumble topping

1 cup premium flour
3/4 cup coarsely chopped macadamia nuts
1/2 cup brown sugar
100 g melted butter
1/2 tsp ground cinnamon
A pinch of salt
Vanilla ice cream for serving

Ingredient Substitution Suggestions

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Recipes with similar ingredients: apples, rolled oats, macadamia nut, vanilla extract, brown sugar, streusel, cream, caramel, vanilla ice cream, cinnamon

Cooking the dish according to the recipe:

Preheat oven to 190°C. Grease a 22 x 33 cm loaf tin.

Make the cakeIn a large bowl, combine melted butter, rolled oats, flour, brown sugar, cinnamon, vanilla, and salt. Spread the mixture evenly over the bottom of the prepared pan. Bake until the edges begin to brown, 18 to 20 minutes.

Let cool on a wire rack while you prepare the other layers.
Make the fillingIn a large bowl, combine the apples, sugar, and cinnamon. Combine the candies and heavy cream in a large microwave-safe bowl.

Microwave in 30-second intervals until melted; stir until smooth. Add the apple mixture to the caramel and gently stir. Pour evenly over the crust.

Make a crumbleIn a large bowl, combine flour, macadamia nuts, brown sugar, melted butter, cinnamon, and salt. Scoop the mixture into small handfuls and spread over the filling.

Bake until the caramel begins to bubble, 30 to 35 minutes. Cool for 1 hour. Serve with ice cream.

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