Mark Sargeant makes a simply delicious pudding - perfect for a chilly autumn night.
Last week Phillip challenged Mark to make him the perfect pork chop so this week it's time for Holly to put him to the test with her request; a good old fashioned apple crumble!
50g almonds, roughly chopped
100g plain flour
Pinch ground cinnamon
45g cold unsalted butter, diced
75g demerara sugar
For the apple filling:
100g caster sugar
500g braeburn apples, peeled, cored, cut into chunks (large dice)
40g unsalted butter, diced
Splash of calvados
Vanilla ice cream, or clotted cream to serve
1. Preheat the oven to 200C/180C fan/gas 6.
2. For the crumble topping, place all the crumble ingredients into a mixing bowl and rub together until the mixture resembles breadcrumbs. Spread the mixture out onto a baking tray and cook in the oven for 10 minutes, or until golden.
3. Whilst the crumble topping is cooking, heat the sugar in a large heavy-based frying pan over a medium heat until dissolved and starting to turn golden and caramelised. Add the apples and toss to coat in the caramel, then gradually add the butter, shaking the pan to combine.
4. Simmer the apple in the pan for 5 minutes, stirring once or twice, or until caramelised with a thick and syrupy sauce. Carefully pour in the calvados, standing well back as the alcohol may flame. Cook for a further minute until the sauce is thick and syrupy again.
5. Spoon the caramelised apples into 4 individual serving dishes. Sprinkle over the cooked crumble mixture (reserving 2 tablespoons) and serve with a scoop of vanilla ice cream. Sprinkle the ice-cream with the remaining crumble mix and serve straight away.