Apple crumble is my dad’s a.b.s.o.l.u.t.e. favourite dessert ever. He, however “hates” coconut. I say “hate” because he says he hates it and then eats it ALL THE TIME when it’s in desserts, so he’d probably eat this and really like it. I haven’t had the apple/coconut/caramel/cinnamon combo in a while, but last time I had it was in crepes and it was delicious. 10/10 would recommend. Burying the caramelised apples in a layer of crunchy, oaty crumble just takes it over the top —> and bonus points! Warm it up on the stove, and serve with yogurt for breakfast with the biggest mug-full of tea you can get. Living right.
Browned Butter, Caramel & Coconut Skillet Apple CrumblePrint
For the filling:
- 3 tbsp butter
- 1 tbsp cane sugar , (demerara) or brown sugar
- 3 tbsp milk
- pinch of salt
- 1/2 tsp vanilla extract
- 1 large cooking apple or 2 small eating apples , , peeled, cored and quartered
- 2 tbsp desiccated or shredded coconut
For the topping:
- 1/4 cup (30 g) flour
- 1/3 cup (30 g) oats
- 2 tbsp cane sugar , (demerara) or brown sugar
- 1/4 tsp ground cinnamon
- Preheat your oven to 350 F (180 C)
- In a small skillet melt the butter. Cook over a medium heat until it foams up and smells nutty. Pour 2 tbsp of the browned butter into a bowl and set aside.
- Add the sugar, milk and salt to the skillet and stir in. Heat on medium until it starts to bubble, reduce to a low heat and leave to caramelise. Meanwhile cut the apple into slices, and the slices in half. Once the caramel has been cooking for about 3 minutes stir in the vanilla, then add the sliced apple and coconut. Leave to cook on a low heat whilst you make the topping.
- Add the flour, sugar, oats and cinnamon to the browned butter in the bowl. Use your fingers to rub the butter into the dry ingredients. Scatter this mixture over the appley caramel mixture, remove from the heat and put straight into the oven for 15 minutes.