Pana Barbounis’ Butterscotch Apple Crumble


This indulgent dessert is perfect for cooler days or as an anytime treat. The addition of a ginger crumble gives it a delicious, zesty tang while the butterscotch sauce adds sticky sweetness

• 1 quantity see method for ingredients
• 1 quantity see method for ingredients
• 1 quantity see method for ingredients

For the marinated apple:
• 2 tablespoons lemon juice
• 20ml coconut nectar
• 1 vanilla bean, split lengthways and seeds scraped
• pinch ground cinnamon
• 240ml filtered water
• 1 small apple, cut horizontally into 3 thick slices, (with core removed, if desired)

For the apple caramel:
• 1 small apple, peeled, cored and roughly diced
• 80ml see method for ingredients

For the crumble:
• 80g activated buckwheat
• 120g nut butter
• 35g coconut chips
• 4 tablespoons coconut sugar
• 1/2 orange, juiced
• pinch ground cinnamon

For the ginger crumble:
• 90g fine desiccated coconut
• 90g nut flour
• pinch himalayan pink salt
• grated fresh ginger, to taste
• 1 lemon, zested
• 90ml coconut nectar

1 To make the marinated apple, combine the lemon juice, coconut nectar, vanilla seeds, cinnamon and water in a container.
2 Submerge the apple slices in the liquid.
3 Place a paper cartouche (a piece of baking paper) over the top of the apple and weigh it down with a bowl or plate to ensure the apple slices remain completely submerged.
4 Place into the dehydrator at 40°C for approximately 12 hours or until the apple is soft but still holding its shape.
5 Place the container into the fridge to cool.
To make the apple caramel, blitz the apple and butterscotch sauce in food processor until broken up and combined.
6 To make the crumble, blitz the activated buckwheat into food processor until slightly broken up.
7 Pour into a bowl and add the nut butter, coconut chips, coconut sugar and orange juice.
8 Massage the ingredients together and allow the mixture to clump.
9 Place the clumps of mixture on a mesh dehydrator tray and dehydrate at 40°C for approximately 12 hours.
10 Allow to cool and then keep in an airtight container.
To make the ginger crumble, blitz the coconut and flour together in a food processor until the mixture becomes super fine.
11 Pour into a bowl and add the salt, ginger and lemon zest.
12 Massage in the coconut nectar and allow the mixture to clump together.
13 Place on a mesh dehydrator tray and dehydrate at 40°C for approximately 12 hours.
14 Allow to cool, then store in an airtight container until needed.

1 Spread some butterscotch sauce on a plate. Place the base of the apple on the plate, then layer with some custard, apple caramel and crumbles.
2 Place the second piece of apple on top and repeat. Finish by placing the remaining apple piece on top.
3 Add a little crumble at one end of the plate and sit a quenelle of ice cream on top.

Recipe courtesy of Pana Barbounis


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