Salted caramel Topping
1lb of flour
4oz jumbo oats
2oz flaked almonds
8oz of salted caramel Butter
4oz of soft brown sugar (blend this with the cinnamon)
Pinch of cinnamon
Rub fat and flour together to form a sandy texture then add the sugar/cinnamon, oats and flaked almonds.
Bake at around 200c for 30-40 minutes until golden brown keep an eye on this and turn mixture over to make sure it is cooked through and crunchy, allow to cool.
2 Bramley cooking apples
1 Braeburn apple
Cooking apples peeled and chopped, (keep these in acidulated water to stop them going brown)
Melt 2oz of butter and add the apples and stew until soft, once cooked allow to cool.
1oz icing Sugar
1 dash of vanilla extract
1 pint of thick whipped double cream
Whip cream until thick with the vanilla and the icing sugar. Lay apple mixture in the bottom of a glass and top this with the crumble mix and vanilla cream, keep building up in layers