Annurche Apples with Caramel Corn Flake Crumble
Cooks in:
50mins
Levels:
Easy
Serves:
4
List of Ingredients
- 3 TBSP. of sugar, plus extra
- Cornflakes
- 4 of Annurche heritage apples
- Moscato
Method
Arrange the corn flakes on a sheet of parchment paper. Caramelize the sugar in a frying pan with 2 tbsp water, then pour the caramel over the cornflakes, mix to coat evenly, then roll the paper up into a cone and set aside to cool.
Crush the corn flakes by rolling a rolling pin over the paper. Partially peel the apples using a vegetable peeler (reserve the skins); cut off the bases so that they stand flat, and transfer to a baking sheet lined with parchment paper.
Place the skins next to the apples: they will add a pink hue to the juices that will be released during cooking. Sprinkle the apples with sugar and drizzle each one with 1 tbsp Moscato; cover with a soaked and squeezed dry sheet of parchment paper, and bake in a fan oven for 30-35 minutes at 340°F.
Remove the apples from the oven, then place each one on a plate. Add the corn flakes and top with a little of the cooking juice. Serve with a few more corn flakes on the side, if desired.
