Monday, 7 July 2014

Salted Caramel Apple Crumble Bars.

I think my mind is blurred because I'm starting class soon. As it's coming nearer, my heart is getting weaker. And excited. And happy. And mad. And
I don't know.
I think I have Didaskaleinophobia.

This class is going to kill me soon. I have already spend like a few hundred bucks just to buy class materials.
But everything is worth it. 

Anyway I'm so happy because I just made a Ruffle Cake over the weekends for  baby boy birthday. It was my first time doing a ruffle cake. And ... I'm quite happy with my results. 



Anyway I got this apple from my office as we have fruits day every week. 
I stole 5 apples. HOHOHO.

Actually I didn't steal. Carol told that I can take as many as I like. 

I wanted to tell her can I take the whole carton of apples instead?

And I'm just joking.

Salted Caramel Apple Crumble Bars
Yields: 12 big servings

For the salted caramel sauce:
1 cup - 200grams sugar
200ml heavy cream
1 tbsp - 14grams butter
1/4 tsp salt

For the apple filling:
5 cups - 500grams diced apples (green ones are preferable)
1 tbsp fresh lemon juice
1/2 cup - 62grams all-purpose flour
1 tsp cornstarch
3/4 cup - 150grams brown sugar
1/4 tsp salt
1 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 tsp ground allspice

For the crumble:
3 cups - 375grams all-purpose flour
1 cup - 200grams sugar
1 tsp baking powder
1/4 tsp salt
1 cup - 226grams cold unsalted butter, diced
1 egg, lightly beaten

For the salted caramel sauce:

Place heavy cream in a small bowl.
Heat the sugar over medium-high heat in the bottom of a large saucepan until the sugar has liquified and turn into a deep amber colour.
Swirl the pan occasionally to ensure even caramelization of the sugar.
Off the heat, slowly stream in the heavy cream while whisking quickly to prevent the caramel from bubbling up too much and overflowing.
Add the butter and and salt and stir to combine.
Cool the caramel completely before using.

For the crust:
Mix the flour, sugar, baking powder and salt in the bowl of a standing mixer or if you do not have a standing mixer you can use a pastry cutter.
Add the cubes of cold butter, mix until the mixture resembles fine crumbs.
Add in the egg and mix until the dough starts to clump together.
Take about 3/4 of the dough and press it into the bottom of a greased and floured 8 x 8 inch pan evenly.
Chill in the fridge for about 30 minutes while you preheat the oven to 350F/180C.

Store the remaining 1/4 of the dough in the fridge as well while you prepare the apple filling.
Bake the crust for 15 minutes or until the top is lightly browned. Prepare the apple filling.
For the apple filling:
Combine the diced apples and lemon juice together in a large bowl and toss to coat the apples.
In another bowl, combine the flour, cornstarch, brown sugar, salt, cinnamon, nutmeg and allspice together.
Pour this mixture over the apples and carefully combine.
Pour the apple filling over the crust and drizzle over the salted caramel sauce.
You will only need 1/2 to 3/4 cup.
Crumble the remaining dough over the apples and bake for 40 to 45 minutes or until the crumble topping has browned and the apples are soft.
Cool completely before slicing.


As caramel needs time to cool, I suggest you make the caramel a day before.
This is best served on the day itself. Any left over can be store in a air tight container and reheat but the texture will not be as nice as eaten on the day itself.

1 comment:

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