Deconstructed apple crumble with butterscotch sauce
8 apples, peeled, cored and sliced into eighths
1 tablespoon brown sugar
1 tablespoon butter
225g cake flour
150g soft brown sugar
200g brown sugar
Cream to serve
Sliced, dried apples to serve
Melt the tablespoon of butter in a pan and add the apples and brown sugar. Simmer gently until the apples are just soft, but still have some crunch. Set them aside. For the crumble, mix the flour and sugar together. Chop and add the butter, cutting in and mixing with light fingertips until it resembles crumbs. Spread out on a baking tray and bake in a 200°C oven for 8-10 minutes until cooked through. To make the butterscotch sauce, combine the sugar, cream and butter in a saucepan and stir until all the ingredients are combined. Simmer for 5 minutes to thicken.
Thinly slice the dried apples, rub them with lemon juice, and then place them on baking paper in a cool oven (around 150°C) for about 30 minutes. To assemble, place a small baking ring on the plate, add a layer of apples, and then crumble. Remove the ring and decorate the apple with cream and butterscotch sauce, topped off with some of the sliced, dried apples. Serves 4.