Spiced Apple & Caramel Crumble (Featuring Pistachio Orange)

This recipe takes the ultimate British comfort pudding and gives it a sophisticated, artisan upgrade. The zesty, nutty warmth of the Pistachio Orange Spice Blend cuts through the richness of the dulce de leche, while the Bramley apples provide that essential tart balance.

• Prep time: 15 mins

• Cook time: 35–40 mins

• Servings: 6

  Ingredients:

  For the filling:

  • 1kg Bramley apples (peeled, cored, and chopped into small pieces)

  • 2 tsp caster sugar

  • 1 tbsp water

  • 2–3 generous tbsp Dulce de Leche (or thick caramel sauce)

  For the spiced oat crumble:

  • 100g plain flour

  • 75g cold butter, cubed

  • 50g rolled oats

  • 100g soft brown sugar

  • 2 tsp Freshly Spiced Pistachio Orange Spice Blend

  
  Method:

  Prep the Fruit: Preheat your oven to 200°C (180°C Fan). Place the chopped Bramley apples into a large saucepan with the water and caster sugar.
  Soften the Apples: Cover the pan with a lid and simmer gently over a low-medium heat for 5 to 10 minutes, just until the apples start to soften but still hold their shape.
  The Caramel Swirl: Transfer the warmed apples into a pie dish or baking dish. Spoon the dulce de leche over the hot apples and gently swirl it through the fruit.
  Make the Crumb: In a food processor, pulse the plain flour and cold butter until the mixture resembles fine breadcrumbs. (Alternatively, rub them together in a bowl using your fingertips).
  Add the Spice: Transfer the crumb mixture to a mixing bowl and stir in the oats, soft brown sugar, and the Pistachio Orange Spice Blend.
  Assemble and Bake: Sprinkle the spiced oat topping evenly over the caramel apples. Do not press it down flat; leave it loose and textured so it crisps up. Bake in the oven for 30 minutes until the crumble is golden and the caramel apple mix is bubbling up around the edges.
  Serve: Serve piping hot with thick vanilla custard or a melting scoop of vanilla ice cream.