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    Spiced apple ‘butter’ & caramel crumb sundae

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    • Spiced apple ‘butter’ & caramel crumb sundae

    Spiced apple ‘butter’ & caramel crumb sundae

    by Mary Gwynn

    • Preparation time: 15 minutes
    • Cooking time: 1½-2 hours
    • Total time: 2 hours 15 minutes

    Serves: about 200g apple butter for 4 sundaes

    Ingredients

    500g apples, mix of sweet and/or cooking, washed
    ½ unwaxed lemon, zest and juice
    2 tbsp cider vinegar
    100-200g sugar (caster would be best)
    ¼ tsp ground cinnamon
    Small pinch ground cloves
    ¼ tsp ground ginger

    For the caramel crumb
    50g breadcrumbs (this works particularly well with brown or seeded bread)
    25g light muscovado sugar
    25g nuts (any), roughly chopped
    25g mixed seeds
    Greek yogurt or vanilla ice cream, to serve

    Method

    1. Cut up the apples and put in a heavy-based pan with the pips, skin and core, add some strips of pared lemon zest, the cider vinegar and 100ml water. Bring to the boil, cover, then simmer, stirring occasionally, for about 20-25 minutes until the apples are soft. Push the apples through a coarse sieve or food mill/mouli discarding the lemon zest, pips and skins.

    2. Return the apple purée to a clean pan. Add the sugar to taste, depending on the apples used, the spices and the lemon juice. Simmer gently for 1 hour 30 minutes, stirring occasionally to prevent sticking on the base of the pan. The purée should darken in colour as the sugars caramelise and be thick enough to just hold its shape when spooned onto a plate.

    3. For the crumb, preheat the grill to medium. Mix together the breadcrumbs, sugar, nuts and seeds and spread out on a baking tray. Grill for 3-5 minutes until the sugar melts and the mixture is golden, stirring to keep the colour even. Cool, then store in an airtight container.

    4. To assemble the sundaes, layer up the apple butter with Greek yogurt or vanilla ice cream, and the caramel crumb in glasses. Cover and chill until ready to serve.

    Your recipe note

    Edit your recipe note

    Waste not Store the apple butter covered in the fridge for up to 3 days, or in the freezer for up to 1 month. Or pot in sterile jars, seal and store for up to 1 month in a cool dark place. The flavour improves with keeping. Make big batches if you have a lot of apples to serve with rich meat such as pork or lamb, with yogurt for dessert or on porridge or muesli. You can also add spices to the crumb and use on ice cream, grilled fruit, yogurt or porridge.

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