Apple and pecan nuts cooked in a home made caramel and served with a crunchy almond topping.
Peel the apples the cut in to 6 pieces, removing the core. Heat a frying pan and add 100g of sugar. Allow to melt without stirring to form a caramel. Once you have a deep caramel, add the pecan nuts and the chopped apple. Mix well so that all the nuts and fruits are coated in caramel. Add 40g of slightly salted butter and the cream and cook for 10 to 15 minutes.
TO make the crumble: mix the butter and the sugar together with your fingetips. Add the flour, ground almonds and the seeds from the vanilla pod. Mix by hand until you have a fine crumble mix. Place in the fridge for 10 mins. Preheat the oven to 200'C. Line a baking tray with baking parchment and then cover with the crumble mix. Spread out and then transfer to the oven and bake for 15 minutes. Remove from the oven and allow to cool slightly.
Warm through the apples and then place in verrine serving glasses. Top with the crumble.
«This recipe will also work well with pears instead of apples.»