Preparation time
overnight
Cooking time
10 to 30 mins
Serves
Serves 4
Dietary
Vegetarian
From Saturday Kitchen
Ingredients
For the decoration
- 100g/3½oz caster sugar
- 1 apple, cored and thinly sliced
For the fruit
- 2 eating apples, peeled, cored and finely chopped
- 2 pears, peeled, cored and finely chopped
- 1 cinnamon stick
- 1 star anise
- 150g/5½oz salted butter
- 100g/3½oz soft brown sugar
For the crumble topping
- 50g/1¾oz caster sugar
- 75g/2¾oz unsalted butter
- 40g/1½oz fine polenta
- 20g/¾oz pecans, chopped
- 2 tbsp chia seeds
- 2 tbsp pumpkin seeds
- 30g/1oz plain flour
- 20g/¾oz rolled oats
For the caramel crème fraîche
- 200g tin condensed milk (or caramel sauce)
- 50g/1¾oz crème fraîche
Method
-
To make the decoration, heat the sugar and 100ml/3½fl oz water in a saucepan and cook until the sugar is dissolved. Leave to cool. Dip the apple in the sugar syrup and leave to dry overnight.
-
To make the fruit, place the fruit, cinnamon, star anise, butter and sugar in a large saucepan over a medium heat. Cook, stirring regularly, until the fruit is softened and caramelized. Leave to cool.
-
To make the crumble, preheat the oven to 200C/180C Fan/Gas 6. Blend the sugar and butter to breadcrumbs in a food processor. Add the remaining ingredients and mix with your fingertips until it forms a crumble. Sprinkle onto a baking tray lined with greaseproof paper and bake for 20 minutes until golden, turning occasionally.
-
To make the caramel crème fraîche, reduce the condensed milk to a caramel in a saucepan over a medium heat until thick and golden. Stir in the crème fraîche. Alternatively, stir ready-made caramel sauce through the crème fraîche.
-
Spoon the fruit into a serving bowl and top with the crumble. Serve with the caramel crème fraîche and apple slices.