Butterscotch apple crumble

Butterscotch apple crumble

By
From
Pana Chocolate, The Recipes
Makes
1
Prep
35 mins
Photographer
Armelle Habib, Chris Middleton

With all the taste and texture of a traditional apple crumble, our recipe uses a whole marinated apple to make a gorgeous, comforting dessert. Perfect for cooler days or as an anytime treat, it looks impressive (so it’s perfect for dinner parties) as well as tasting divine. The addition of a ginger crumble gives it a delicious, zesty tang while the butterscotch sauce adds sticky sweetness.

Ingredients

Quantity Ingredient
1 quantity see method for ingredients
1 quantity see method for ingredients
1 quantity see method for ingredients

Marinated apple

Quantity Ingredient
2 tablespoons lemon juice
20ml coconut nectar
1 vanilla bean, split lengthways and seeds scraped
pinch ground cinnamon
240ml filtered water
1 small apple, cut horizontally into 3 thick slices, (with core removed, if desired)

Apple caramel

Quantity Ingredient
1 small apple, peeled, cored and roughly diced
80ml see method for ingredients

Crumble

Quantity Ingredient
80g activated buckwheat
120g nut butter
35g coconut chips
4 tablespoons coconut sugar
1/2 orange, juiced
pinch ground cinnamon

Ginger crumble

Quantity Ingredient
90g fine desiccated coconut
90g nut flour
pinch himalayan pink salt
grated fresh ginger, to taste
1 lemon, zested
90ml coconut nectar

Equipment

Quantity Ingredient
food processor
blender
dehydrator with mesh tray

Method

  1. To make the marinated apple, combine the lemon juice, coconut nectar, vanilla seeds, cinnamon and water in a container.
  2. Submerge the apple slices in the liquid.
  3. Place a paper cartouche (a piece of baking paper) over the top of the apple and weigh it down with a bowl or plate to ensure the apple slices remain completely submerged.
  4. Place into the dehydrator at 40°C for approximately 12 hours or until the apple is soft but still holding its shape.
  5. Place the container into the fridge to cool.
  6. To make the apple caramel, blitz the apple and butterscotch sauce in food processor until broken up and combined.
  7. To make the crumble, blitz the activated buckwheat into food processor until slightly broken up.
  8. Pour into a bowl and add the nut butter, coconut chips, coconut sugar and orange juice.
  9. Massage the ingredients together and allow the mixture to clump.
  10. Place the clumps of mixture on a mesh dehydrator tray and dehydrate at 40°C for approximately 12 hours.
  11. Allow to cool and then keep in an airtight container.
  12. To make the ginger crumble, blitz the coconut and flour together in a food processor until the mixture becomes super fine.
  13. Pour into a bowl and add the salt, ginger and lemon zest.
  14. Massage in the coconut nectar and allow the mixture to clump together.
  15. Place on a mesh dehydrator tray and dehydrate at 40°C for approximately 12 hours.
  16. Allow to cool, then store in an airtight container until needed.
  17. Assembly:

    Spread some butterscotch sauce on a plate. Place the base of the apple on the plate, then layer with some custard, apple caramel and crumbles. Place the second piece of apple on top and repeat. Finish by placing the remaining apple piece on top. Add a little crumble at one end of the plate and sit a quenelle of ice cream on top.

Tags:
Chocolate
sweets
vegan
raw
organic
refined sugar-free
dairy free
gluten free
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