Diary of a Dying Nation (@DiaryofaDyingNation)

Warm Whisky Apple w/Oat Crumble & Whisky Caramel *A boozy apple topped with crumble, ice-cream and a thick whisky caramel* *A fruity, boozy and mercifully insubstantial way to round off proceedings before everyone heads to the sofa to watch Elf for the millionth time and fall asleep* For the crumble: 50g flour 30g oats 35g unrefined caster sugar 1 small pinch ground cinnamon 1 small pinch fine sea salt 40g butter, diced into small cubes For the apples: 300g unrefined caster sugar 100g butter 125ml apple juice 60ml whisky, whichever is your favourite, plus 1 tbsp extra to finish, or to taste ¼ vanilla pod, split in half lengthways and seeds scraped out 1 small pinch fine sea salt 1 small fresh bay leaf 3 large braeburn apples, or chantecler To serve: Vanilla ice-cream, softened 6 drams of whisky Heat the oven to 350°F. Combine all the dry crumble ingredients in a bowl, then add the butter and rub in with your fingertips until the mix resembles breadcrumbs. Scatter the crumble evenly over a baking sheet lined with greaseproof paper, then bake for about 20 min., until lightly golden brown. Remove, leave to cool, then roughly break up the crumble and store in an airtight container until required. Put the sugar in a medium saucepan and heat slowly, stirring occasionally, until it melts. When the sugar turns to caramel, carry on cooking until it’s a rich, golden colour (around 160C), then take off the heat. Carefully stir in the butter, apple juice, whisky, vanilla seeds and pod, salt and bayleaf, return to a medium heat and cook for five or so minutes, until you have a nice caramel. Peel the apples, then cut them in half from top to bottom and remove the cores. Lay the apple halves flat side down in the caramel, cover with a circle of greaseproof paper, and cook on a low heat, turning regularly, until they soften, absorb some of the caramel and then almost magically firm back up again – depending on the size and variety of the apple, this should take 45 min. to an hr. Take off the heat, leave to cool completely, then lift out the apples on to a plate. Return the caramel pan to the hob, and cook, stirring regularly, on a medium heat for about 10 min., until thickened and reduced to a sauce consistency. Once the sauce is to your liking, stir in the extra tablespoon of whisky (or more, to taste).* Heat the oven to 275°F. Put the cooled apples flat side up on a baking tray, then gently warm through in the oven for about 10 min. Put an apple half flat side up in the centre of each bowl and brush with the cooled whisky caramel. Scatter a generous amount of the crumble mix on top, then top that with a scoop of ice-cream. Drizzle generously with more caramel, so it gets in amongst the ice-cream, and serve with a wee dram on the side. #Boozy Apple ToppedwithCrumbleIceCreamans #Whisky caramel #OatCrumble https://www.theguardian.com/food/2024/dec/16/ashley-palmer-watts-recipes-alternative-christmas-puddings-whisky-apple-crumble-bread-butter-pudding