Apple Granola Crumble

29 Oct

(serves 6)
The combination of fruit, butter, rum and ice cream is a magical one, and the secret behind all time favourites such as Crepe Suzette and Cherries Jubilee. Here I have applied the same magic to an unlikely candidate, Apple Crumble. You’ll find its a fairly easy recipe compared to the standard apple crumble, requiring no baking. Enjoy.   
  1. Green Apples (3)
  2. Apple Juice (0.5 cup)
  3. Granola Cereal (1.5 cups)
  4. Ice Cream (1.5 cups)
  5. Soft Brown Sugar (4T)
  6. Dark Soya Sauce 
  7. Cinnamon
  8. Cardamon 
  9. Dark Rum
  10. Butter (40g)


  1. Start by peeling the apples and then dicing them into finger tip sized pieces.
  2. Melt the butter and 4T of soft brown sugar in a saucepan. Throw in the apple pieces and fry them for about 10 minutes at medium heat, at which point they will start to brown.
  3. Pour in 1/2 cup of apple juice and 1/2 cup of water. Sprinkle in 0.5t cardamon, 1t powdered cinnamon and 2t dark soya sauce. Reduce to a tenth of the volume by using a low simmer for about fifteen minutes. Then set aside to allow to cool.
  4. Place 1.5 cups of granola cereal (I usually use Kellog’s low fat Granola, with or without raisins) into a ziploc bag and hammer gently with a meat mallet till you get uniformly small pieces.
  5. When you intend to serve the dessert,  reheat the apple stew (by microwave is ok). Divide  the ice cream into your ramekins or similar serving containers. My favourite flavours for this recipe are cookies & cream and the nutty ones like maple walnut, butter pecan. Flatten the ice cream with a spoon.
  6. Pack the crushed granola tightly on top of the ice cream as an insulating second layer against the hot stewed apple bits, which you  arrange on top. Drizzle on any of the remaining apple stew syrup.
  7. Put 1/4 cup of dark run in a metal ladle and heat the ladle directly. When the rum is almost boiling, tip the ladle so that a drop of rum drips off the ladle’s edge into the fire. This will ignite the rum (use a lighter if you have a flameless cooker). Flambe the apple crumble by pouring (perhaps in front of your guests?) the burning rum evenly into ramekins.


The 3 layers: Apple, Granola and Ice Cream

  • Have everything ready for the last bit. You’ll need to work fast as the ice cream will start melting as soon as it leaves the freezer. If the weather is hot, use ice cubes to pre-cool the bottoms of the ramekins first.
  • Soya Sauce? Sometimes a bit of saltiness will bring out the flavour of a sweet dish. If you remind yourself butter is salted, this will make sense. Besides, the soya sauce makes the apples darker.
  • Red or Green Apples. It depends on your preferences. Green apples stay firm and hold their shape after cooking but are a tad tart. Red apples are sweeter but become limp after some cooking.  
  • Brown or White Sugar. The soft sugars have a distinctive cane taste which is why they are served with coffee. I usually use Demerara or Muscovado. White and other crystal sugars would work, but I’d consider them a second choice.
  • Rum or no rum. If you have young kids or abstain from drink for whatever reason, just add the rum with the apple juice and all the alcohol will burn off during the simmer. It doesn’t taste as good as adding it at the end, but its better than skipping the rum altogether.
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Posted by on October 29, 2010 in Desserts, Recipe


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