Ingredients:
- 6 medium Bramley or Granny Smith apples (about 1.2 kg / 2.6 lbs), peeled, cored, and cut into 1-inch chunks
- 30g Unsalted Butter
- 100g Light Brown Sugar
- 60ml Water
- 120ml Double Cream (Heavy Cream)
- ½ tsp Flaky Sea Salt
- 175g All-Purpose Flour
- 100g Rolled Oats (Old Fashioned)
- 75g Light Brown Sugar
- 115g Cold Unsalted Butter, cubed
- 1 Tbsp Maple Syrup (Grade A Dark)
- ½ tsp Ground Cinnamon
Instructions:
- STAGE 1: THE SALTED CARAMEL SAUCE. In a heavy-bottomed saucepan, melt the 100g brown sugar and 60ml water together over medium heat without stirring. Swirl the pan gently until the mixture turns a deep amber colour (about 8-10 mins).
- Remove the caramel from heat immediately. Carefully whisk in the 30g cold butter until melted and smooth. Slowly pour in the 120ml double cream while whisking constantly (it will bubble aggressively). Return to low heat for 1 minute until smooth. Stir in the ½ tsp sea salt. Set aside to cool slightly.
- STAGE 2: PREPARING THE FILLING. In a large bowl, toss the chopped apples with half (about 60ml) of the prepared salted caramel sauce. Ensure all pieces are coated. Transfer the coated apples to the prepared 9-inch baking dish, ensuring an even layer.
- STAGE 3: MAKING THE STREUSEL TOPPING. In a separate bowl, combine the flour, oats, 75g brown sugar, and cinnamon. Cut in the 115g cold, cubed butter using a pastry blender or fingertips until the mixture resembles coarse breadcrumbs with a few pea-sized chunks remaining.
- Drizzle in the 1 Tbsp maple syrup and gently mix until just combined and crumbly. Avoid overmixing.
- STAGE 4: BAKING & SERVING. Preheat oven to 375°F (190°C). Evenly scatter the streusel topping over the caramelised apples in the baking dish.
- Bake for 35–40 minutes, or until the topping is deep golden brown and the filling is bubbling thickly around the edges.
- Let cool for at least 15 minutes before serving. Drizzle with the remaining salted caramel sauce just before bringing it to the table.