A favourite dessert with a Caribbean twist.
Apple & Rum Crumble, Caribbean Food Made Easy
apples, peeled, cored and cut into medium chunks
2 tbsp dark brown muscovado sugar
5 tbsp rum
1 tsp ground ginger
Good pinch of cinnamon
1 tbsp plain flour
200g butter, cut into small pieces, plus 30g for topping
350g plain flour
pinch of salt
100g dark brown muscovado sugar
- Preheat the oven to 200°C/400°F/gas mark
- Put the apples into a little simmering water and cook for 5-10 minutes.
make the crumble topping. Rub the butter into the flour and salt until you have a breadcrumb texture, then stir in the sugar.
- Drain the apples. Smear butter around a wide
ovenproof dish (approx. the size of a sheet of A4 paper). Put the apples in the dish. Sprinkle over the muscovado sugar, rum, ginger, cinnamon and flour and stir them roughly into the apples. Spread the crumble topping over in an even layer. Dot
with the remaining butter.
- Put on a baking sheet in the oven for 35–45 minutes, until slightly brown on top, and serve with custard or cream.