Rooibos and brown butter apple crumble
Savor the unique flavors of Rooibos and Brown Butter Apple Crumble. Tender apples cooked in a rooibos-infused sauce are topped with a buttery coconut flour crumble, creating a deliciously warm and comforting dessert. Perfect for winter
Ingredients
Apple:
- 100 g unsalted butter chopped
- 230 g sugar
- 1 cup water
- 1 kg apples peeled, cored, cut into large chunks
- ⅓ cup 80ml Rooibos
- 1 tbs cornflour
- 1 tbsp Cinnamon
Crumble:
- 250g cup plain flour
- 25g cup coconut flour
- 180 g cold unsalted butter chopped
- 1 tsp baking powder
- 100 g brown sugar
Instructions
- For the crumble, place flour and coconut flour in a bowl. Using your fingertips, rub in the butter until it resembles fine crumbs.
- Add baking powder, sugar and a pinch of salt.
- Squeeze mixture together into some bigger pieces, then chill for 15 minutes or until required.
- Preheat oven to 180°C. Place butter in a large ovenproof pan* over high heat, stirring continuously until butter has melted and starts to turn a nutty brown.
- Add apple and cinnamon and cook, stirring occasionally, for 6-8 minutes until sauce starts to thicken slightly.
- Stir in rooibos and corn flour. Scatter over the crumble.
- Bake for 40-45 minutes until the crumble is golden.
- Drizzle with cream to serve or enjoy as is
Notes
- * If you don't have a ovenproof pan, use a casserole dish and brown the butter in the oven
- You can also just use regular butter and not brown it, the dish won't have a nutty taste like it does with brown butter
- Coconut flour is desiccated coconut just blended to a finer consistency. You can use desiccated coconut, the crumble with have more texture
- Use your favorite tea instead of Rooibos