Ingredients

Crumble

• 300g cake flour
• pinch of salt
• 175g brown sugar
• 200g unsalted butter

Filling

• 450g peeled & cored apple dice 1 cm
• 50g brown sugar
• 1 table spoon of cake flour
• 1 pinch of cinnamon

Anglaise – 1 Litre

• 400 ml Amarula
• 600 ml milk
• 160g castor sugar
• 10 egg yolks

Method

• for the crumble – add all the ingredients in a food processor & mix well until combined, about 1 minute
• remove from processor & combine by hand, roll in cling film in a salami size roll & freeze
• for the filling – using a pie dish, mix the apples, cinnamon, salt & cake flour & sugar well. flatten with back of a Table spoon. clean the edges of the bowl well
• when the crumble is frozen, use the large side of a grater, grate the crumble generously over the filling, covering it really well & a good stick layer. clean off the excess on the sides, do not neaten the crumble after it was grated on, needs to look like grated cheese on top
• bake in a 180-degree Celsius oven for approximately 20 minutes. you will know it is ready when the liquid from the filling comes up on the sides
• for the sauce – combine all the ingredients in a bowl & cook over a double boiler, whisking constantly until mixture is thick enough to coat the back of a spoon
• serve with clotted cream, fresh blueberries & the Amarula Angalise

JUAN’S TIP

For the crumble, you can substitute the apples for pears & add raisins or cranberries and by freezing the crumble dough it is easier to work with.

Chef Juan Neethling is the Executive Chef at Southern Sun Waterfront in Cape Town’s bustling foreshore. In 2018 he was awarded the Unilever Food Solutions Senior Chef of the year. From trainee chef at the Lord Charles Hotel in Somerset West to over 20 years working in various hotels, fine dining restaurants and wine farms, Juan combines his love for cooking at home with his 5-star expertise in creating easy and accessible recipes anyone can try.