Upside down apple crumble

This upside down deconstructed apple crumble is a work of art on the plate and a delight for your tastebuds!

Serves 4

Ingredients

50g salted butter3 large eating apples, peeled, cored and cut into 6 wedges1⁄2 teaspoon ground cinnamon, plus extra to decorate2 tablespoons soft brown sugar12 crunchy amaretti biscuits (about 50g in total)7 digestive biscuits (about 100g in total)4 tablespoons runny honey4 tablespoons amaretto (almond liqueur)100g mascarpone cheese, drained

Method

  • Heat the butter in a large frying pan over a medium heat. As soon as it starts to foam, add the apples and cinnamon and cook for 2 minutes, turning the apples so they are evenly coated in the butter.

  • Sprinkle over the sugar and cook gently for a further 6 minutes, turning every 2 minutes so the apples caramelise all over. Remove from the heat and set aside.

  • To make the crumble base, roughly crush all the biscuits into chunky pieces (you can use your hands and the pieces can vary in size). Put them in a bowl and pour over the honey. Using 2 tablespoons, stir to coat the biscuits in the honey (they will stick together).

  • Divide the biscuit mixture between 4 plates and spread out to make a disc about 10cm across. Put the plates in the fridge while you cook the apples.

  • Place the frying pan with the apples over a high heat for about 30 seconds. Remove the pan from the heat and pour over the amaretto. If you have a gas hob, return the pan to the heat and tilt the pan towards the flame (keep one hand on the handle, but make sure your body and head are well away from the pan). Burn off the alcohol for about 10 seconds or until the flame goes out. Shake the pan for about 20 seconds. If you have an electric hob, use a barbecue lighter to light the alcohol vapours off the heat, then return the pan to the heat and continue as above.

  • Remove the plates from the fridge and spoon the apples over the crumble. Drizzle over the pan juices.

  • Spoon the mascarpone on top of the apples and sprinkle over a pinch of cinnamon. Serve immediately.

The recipes are all taken from Gino's new book - click here for more information.