A seriously comforting winter warmer for the months ahead. It's a winning take on the classic apple crumble, complete with gooey cinnamon meringue kisses and a contrasting salty crumble.
• 1/2 batch of meringue girls mixture
• 1 tsp cinnamon
• 500g Madagascan Vanilla custard
FOR THE SALTED CRUMBLE
• 50g butter, room temperature
• 50g plain flour
• 50g golden caster sugar
• 25g flaked almonds
• 1 tsp flaked sea salt
FOR THE STEWED APPLES
• 4 Bramley cooking apples, peeled, cored and roughly chopped
• 1 tbs dark brown sugar
• Pinch of cinnamon powder
• Turn your Rangemaster oven to 100°C. Line a flat baking tray with parchment.
• Start by flavouring your meringue girls mixture. Using 1/2 tsp of cinnamon powder, fold into your meringue mixture until just combined.
• Spoon mixture into your piping bag, cut the tip and start piping.
• Once you have piped out all your cinnamon kisses, dust the top of the meringues with the remaining cinnamon and place in the Rangemaster oven for 35-45 minutes.
• Next make the salted crumble. Preheat your Rangemaster oven to 180°C.
• Using your fingertips, mix the butter, flour, sugar and salt until it forms breadcrumbs.
• Scatter crumble and flaked almonds on a baking tray and bake for 15 minutes, tossing occasionally until crumble is golden brown. It will harden once cooled.
• Then onto the stewed apple.
• Place chunks of apples in a pan with a splash of water, 1 tbsp of sugar and a pinch of cinnamon. Gently stew until soft, but not mushy.
• Just before serving, make the custard, or use a good quality shop bought carton.
• To plate up, pile some steaming stewed apples into a small bowl, top with four cinnamon meringue kisses, sprinkle with lots of salted crumble and pour over warm custard.