sticky apple one pan crumble

I do love a good crumble and had always made mine in a ceramic dish. Then one day, inspired by the method used for Tarte Tatin, I decided to cut out some dish washing and make the whole blummin thing in a frying pan and my sticky apple one pan crumble was born. The apples are cooked in the frying pan, the crumble mixture is made while they cook, then the crumble mixture pops on top and the pan goes straight in the oven. Boom.

I taught this on my last California tour and it went down a storm. Thanks to all of you who have been sharing pictures of your versions. This is such a good dessert for parties as it can be prepped the day before and then popped into the oven an hour or so before you want to eat it. If you make it with gluten free oats and almond meal it will also mean any gluten free friends can join in dessert. I have even been known to eat leftovers for breakfast with yoghurt. The crumble topping is something I make a couple of times a month throughout the year with whatever fruit is in season.

Once you crack this method for cooking the apples you’ll be using them in all sorts of ways – to top pancakes or waffles, with ice cream, in oatmeal or even pie. If you fancy taking this in a pie direction, just make a pie crust (or buy an all-butter one, I won’t tell). Blind bake it then fill it with the apple mixture and top with crumble before baking until the crumble is golden. Scrummy.