Salted Caramel Apple Crumble Potjie

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250g Stork Baking Margarine, softened
200g (250ml) caster sugar
1 large egg
5ml baking powder
175g cake flour
85g rolled oats
85g desiccated coconut
90g cornflour
50g pecan nuts, roughly chopped
Pinch of salt

Salted Caramel

165g granulated sugar
60ml water
125ml cream
25g Stork Baking Margarine
½ tsp sea salt
780g Pink Lady apples, cored and sliced
15ml ground cinnamon
Vanilla ice cream, to serve

Step by step method

  1. Prepare the crumble by creaming the STORK Bake and caster sugar together.
  2. Beat in the egg and mix in the rest of the dry ingredients until completely combined and crumbly.
  3. To make the caramel sauce, place the sugar and water in a 700ml capacity potjie over medium-hot coals (or over a gas flame).
  4. Stir until all the sugar has dissolved. Allow to caramelise until golden brown, then pour in the cream and add the STORK Bake.
  5. Whisk until completely combined and toss in the apple slices and cinnamon.
  6. Mix to coat the apple slices completely and sprinkle the crumble over.
  7. Place the potjie lid on top with 6 coals placed on top and bake for 20 minutes or until the crumble is golden brown and the apples are soft.
  8. Alternatively bake in the oven preheated to 180°C for 20 minutes.
  9. Serve immediately with a scoop of ice cream.
  10. process shot 1

apple crumble potjie