Annalize’s Blueberry and Apple Crumble

Annie Pan’s blueberry and apple crumble finished with Aioli Salted Caramel is the perfect dessert to round off a summer dinner.

Ingredients:

Topping:
2 Granny Smith apples, peeled and cored
400g fresh blueberries
100g sugar
2 tbsp butter
1 tbsp lemon juice
1 cinnamon stick
1 vanilla pod, split
2tbsp water

Topping:
200g flour
100g oats
200g sugar
200g butter
Pinch of salt

To serve:
Crème anglaise
Aioli Salted Caramel

Method:

1. Preheat an oven to 180°C.
2. Add the ingredients for the filling to a large saucepan set over low heat. Cover with a lid and cook slowly until the apple begins to soften and break down. Set aside.
3. To make the topping, add the flour, oats, sugar and salt to a large bowl. 4. Cut the butter into 2cm cubes and work it into the flour mixture with your fingers until it resembles damp sand.
5. Add the compote to six individual dishes or one large one and spoon over the crumble mixture. Use your fingers to press the topping down.
6. Place the crumble in the oven and bake for 20-25 minutes until golden and bubbly.
7. Serve the crumbles topped with crème anglaise and a healthy dollop of Aioli Salted Caramel.