Pecan & Prosecco Apple Crumble

The trees in our orchard row are groaning under the weight of a bountiful harvest of Granny Smith apples: tart, firm fruit suitable for cooking pies, sauces and of course, apple crumble.

This satisfying sweet dish of Pecan and Prosecco Apple Crumble resembles a flan without the crust and is enhanced by the addition of prosecco and pecan nuts.

Especially delicious after dinner on a cool evening, this dessert will have your guests and family clamouring for seconds. For a larger gathering, double the quantities shown below and use a larger pan.

Pecan & Prosecco Apple Crumble

5 from 2 votes

Recipe by Lisa Romano Course: DessertDifficulty: Easy

Servings

4

servings

Prep time

20

minutes

Cooking time

35

minutes

Calories

330

kcal

This satisfying sweet dish of Pecan and Prosecco Apple Crumble resembles a flan without the crust and is enhanced by the addition of prosecco and pecan nuts.

Ingredients

• 4 large Granny Smith apples

• 100 g butter

• 50 g caster sugar

• Half tsp vanilla bean extract

• Half cup prosecco sparkling wine or champagne

• 60 g plain flour

• 35 g brown sugar

• Half tsp ground cinnamon

• 25 g pecans, chopped coarsely

• Vanilla ice cream or dollop cream, to serve

Directions

• Peel the apples, halve and remove cores.
• Melt half the butter in an 24cm ovenproof frypan, together with the vanilla.
• Place apples cut side down, sprinkle over the sugar and pour over the prosecco.
• Simmer for 5 minutes over a medium heat, evaporating the alcohol.
• Remove pan from heat.
• Preheat oven to 180C.
• Make the crumble: in a wide bowl, rub together the flour, remaining butter, brown sugar, cinnamon and pecans with your fingertips. Do not overwork.
• Sprinkle crumble evenly over apples and bake in centre of oven for 35-40 minutes until golden brown.

Cool on a rack before serving in a bowl with vanilla ice cream, or dollop cream with a splash of vanilla extract (or armagnac) stirred evenly through.