Caramel Apple and Blueberry Swedish Smulpaj (Crumble)
Servings: 6 servings
Equipment
- 1 cast iron pan (skillet)
Ingredients
Smul (crumble topping):
- 90g (¾ cup) flour (see note 2)
- 30g (⅓ cup) oats
- 30g (2 tbs) Demerara sugar (see note 1)
- 1 tsp cinnamon
- pinch of salt
- 60g (¼ cup) butter (cold or frozen)
Caramel apples:
- 100g (½ cup) Demerara sugar (see note 1)
- 60g (¼ cup) butter
- 2 tbs milk
- 1 tsp cinnamon
- 250g (8 ¾ oz) apples (see note 3) peeled
- 90g (3 ¼ oz) blueberries (optional)
Instructions
Smul (crumble topping):
- Add the flour, oats, sugar, cinnamon and salt to a bowl and quickly whisk together.
- Add the butter and either using your fingers (the rubbing in method) or a food processor, work the ingredients just until you are left with a crumbly mixture (it doesn't matter if some bigger bits of butter are still visible). Set to one side.
Caramel Apples:
- Pre-heat the oven to 225℃ (437℉). Lightly grease a skillet or baking dish - my skillet is 26cm (10").
- Peel and chop the apples into fairly small chunks. Set to one side.
- Add the sugar, butter, and milk to a saucepan and bring to the boil over a medium heat. Cook for a further 1-2 minutes, until the mixture thickens a little.
- Remove from the heat and stir in the cinnamon.
- Add the apples and return to the heat to cook for about five minutes, just until the apples start to soften.
- When ready, remove from heat, and gently stir in the blueberries, only until they are fairly evenly distributed (too much mixing with burst the blueberries).
- Pour into the prepared skilled or dish and evenly sprinkle over the crumble mixture.
- Bake for 15 minutes until the fruit juices have bubbled up around the edges, and the crumble is nice and golden.
- Allow to cool for a short while (so it is not burning hot when you eat it), and before serving, top with vanilla ice-cream. Enjoy!
Notes
I have converted grams to cups/ounces/tablespoons using online converters. Although I have no reason to believe they are inaccurate, please be aware that I have not made this recipe with imperial measurements.
- You can use any kind of brown sugar (including coconut sugar), white sugar or even granulated sweeteners.
- You can use any kind of flour in place of spelt (without any need to amend the specified amount).
- Use any kind of apple you like (see the main post for more information).
