Indulge in this moorish apple crumble with lashings of sugar free caramel throughout. It’s the perfect winter warmer dish to bring to your next dinner party, or to the couch if you want to keep it all to yourself. Serve with a scoop of vanilla ice cream and enjoy!
You will need
Digital kitchen scales
1 packet Noshu 98% Sugar Free Vanilla Cupcake Mix
200 g of Noshu caramel sauce (see recipe here)
For the crumble
150 g Noshu 98% Sugar Free Vanilla Cupcake Mix
½ tsp cinnamon
90 g melted butter
80 g desiccated coconut
35 g rolled oats (or quinoa flakes to keep this gluten free!)
For the filling
50 g unsalted butter
6 medium green apples, peeled and diced (roughly 400g once diced)
200g Noshu caramel sauce (see recipe here)
½ tsp cinnamon (optional)
Preheat oven to 160°C conventional (150°C fan forced).
In a medium bowl, mix together the Vanilla Cupcake Mix, desiccated coconut, rolled oats, melted butter and cinnamon until well combined. Set aside.
In a saucepan, melt the butter and then add in the diced apples. Cook for about 5 minutes, stirring frequently. Stir in the caramel sauce and let filling mixture bubble for about 3 minutes, stirring frequently.
Transfer your caramel apple filling into your baking dish and top with pre-prepared crumble mix. Bake in pre-heated oven for 15 minutes or until top is beautifully golden brown.
Best served warm with your favourite sugar free ice cream.
Keep refrigerated in an airtight container for up to a week.