Caramel Rose Apple Crumble

    These were so much fun to make. A little on the finicky side, but even when I thought I'd totally screwed the pooch, my roll of apple slices opened up into a beautiful blossom. If I can do it, you can too.


    1 person made this


    • 1 1/2 cups plain flour
    • 3/4 cup brown sugar
    • 1 cup rolled oats
    • 225g melted butter
    • 1/2 cup caster sugar
    • 2tbsp Lemon or Lime Juice
    • 1/4 cup water
    • x8 granny smith apples


    1. Preheat oven to 180 degrees Celsius
    2. Grease or line your cupcake tray/muffin tins and set aside.
    3. Place your dry crumble ingredients into a food processor (plain flour, brown sugar, rolled oats), and blitz. Don't overdo it, you want to mixture to remain 'rustic' not turn fine like flour.
    4. Remove the blades from your food processor and pour in your melted butter. Work the butter into the dry ingredients with your hands, until it is 'crumbly'.
    5. Spoon your crumble mixture into your pre-prepared tray and lightly compact it in creating an even surface for you place your apple rose.
    6. Core and slice your apples into thin half spheres, store them immediately in a bowl of cool water to avoid browning of your apple slices due to oxidization.
    7. Lay out your slices end to end on your benchtop, making as many rows as you have muffin spaces, ensuring the slices overlap generously (by about half a slice). Gently roll up each row of apple slices to make your roses, and place carefully in each muffin space.
    8. Place your caramel ingredients (caster sugar, lemon/lime juice, water) into a saucepan/pot and place over a medium heat to simmer. Watch this mixture closely, stirring occasionally until it turns slightly brown/caramel in colour, but being careful not to let it burn. Once your satisfied with your caramel, drizzle it generously over each apple rose.
    9. Place your crumbles in your pre-heated oven to bake for 30 minutes or until the edges of your apples have started to brown and allow to cool before removing from tin (the caramel needs to be able to cool in order to set and hold the base together.)

    See it on my blog

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