The best apple crumble of the autumn – with caramel and salted peanuts

For 6 servings of salted caramel apple crumble, you will need:

1 kg tart apples
200 ml whipping cream
100 ml brown sugar
2 tbsp butter

For the crumble topping:

200 ml wheat flour
150 ml rolled oats
50 ml sugar
100 g butter
150 ml salted peanuts

Start with the caramel sauce

Measure the cream and brown sugar into a saucepan. Place over medium-low heat and leave to simmer gently for about 10 minutes, stirring occasionally. Remove the saucepan from the heat and stir in 1 tablespoon of butter until melted.

Prepare the apples

Peel and core the apples, then cut them into fairly large cubes. Grease an ovenproof dish (approx. 24 cm in diameter) with 1 tablespoon of butter. Add the apples to the dish and mix in the caramel sauce. Bake at 200°C for about 15 minutes.

Make the crumble topping

While the apples are baking, prepare the crumble topping. Combine the flour, rolled oats, and sugar in a bowl. Add the butter in cubes and rub it into the dry ingredients with your fingertips until the mixture resembles coarse crumbs. Roughly chop 100 ml of the salted peanuts and mix them into the crumble.

Finish baking

Remove the dish from the oven and sprinkle the crumble mix over the apples. Top with the remaining whole salted peanuts. Return the dish to the oven and bake for another 20–30 minutes, until the apples are soft and the crumble is lightly golden.

The finishing touch

Serve the crumble with vanilla ice cream, crème fraîche, or plain yogurt.

Tip: You can also use ready-made caramel sauce to sweeten the apples. If you do, add about 200 ml of caramel sauce to the dish.