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Mulled Apple Crumble with Vanilla Crème Fraiche

The booze in this dish is optional but adds a delicious adult finish to this classic pudding. The vanilla crème fraiche makes a refreshing alternative to custard.- Gizzi


  • For the filling

  • 700 g bramley apples peeled, cored and thickly sliced

  • 50 g fructose sugar

  • 0.25 teaspoon mixed spice

  • 1 teaspoon cinnamon

  • juice and zest 1 orange

  • calvados, brandy or cider optional

  • For the topping

  • 100 g wholemeal flour

  • 85 g butter very cold and cut into cubes

  • 3 tablespoons fructose sugar

  • 50 g whole porridge oats

  • For the vanilla creme fraiche

  • 300 g 4% fat crème fraiche

  • 1 vanilla pod seeds only

  • 1 teaspoon fructose sugar


  • For the filling:

  • 1.

    Heat oven to 180C. Place the apples, sugar, mixed spice, cinnamon, zest, juice, alcohol and 3tbsp of water in a large pan. Stir gently over a low heat until the sugar has melted and the apples begin to break down. Pour into a 2-litre pie dish and leave to cool a little while you make the topping.

  • For the topping:

  • 1.

    Place the wholemeal flour and butter in a mixing bowl and rub together until it resembles breadcrumbs. Add the sugar and oats and mix through. Sprinkle over the apples, pressing down if necessary. Bake in the oven for 25 mins or until golden and crisp.

  • For the vanilla creme fraiche:

  • 1.

    For the vanilla crème fraiche mix all the ingredients together. Serve dolloped on top of the crumble.

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