Apple Crumble

Mariano

individual gratin dishes. Or any individual container suitable for heat (Oven-safe).

For the Crumble: Mix by hand all ingredients until get an even wet sand texture.
Spread in a tray evenly in a thin layer.
Oven 180°C x for approx. 15 minutes. Stir every 5 minutes for even cooking. Sometimes it takes longer.
Fill: Peel the apples and cut them in small cubes.
Cook them in a casserole for a couple of minutes in low heat until they release a little juice.
Add brown sugar and mix gently to not break the apple cubes.
While cooking the apples cook white sugar in a pan until get caramel.
Add the Rum to the apples.
When the apples start to get softer add them the caramel and keep mixing gently.
Let it rest.
Serve: In a small container put the apple mix hot.
Over them put the crumble. It's recommended to toast a little more the crumble. You can use a torch or whatever you prefer.
Finish with a spoon of icecream.
Enjoy!

Granny Smith apples hold their shape better when cooked and soften less than other apples, for example Bramley. Apples have to be a little crunchy. So don't overcook them. At your taste.
Play with the amount of brown sugar and caramel until you get your favorite way.
An idea that you might like is to add a black cardamom seed to the rum a week before. Let it soak for a week before preparing the crumble. This way you will extract the aromas and flavours of the cardamom. Just one seed is enough to add aroma and flavour but without competing with the cinnamon or the rest of the crumble.