Caramelised apples smothered with delicious salted caramel sauce, then topped with generous chunks of Lily O'Brien's creamy caramel chocolates – this all-time favourite comforting classic pud get's a scrumptious Lily's O'Brien's twist.

Ingredients

For the crumble

• 125g plain flour
• 75g brown sugar
• 65g granulated sugar 
• 85g butter, softened
• 1/2 tsp salt

For the filling

• 4 granny smith apples, peeled, cored and sliced
• 2 tbsp lemon juice
• 30g butter
• 1/4 tsp salt
• 70g salted caramel sauce

For the topping

• 55g Lily O’Brien’s Creamy Caramel & Sea Salt Chocolate (1/2 a share bag), chop each button into 4 quarters

Method

• Preheat your oven to 180C/160C fan.
• Combine all crumble ingredients together, rubbing the butter into the dry mixture using your finger tips until a sticky crumble forms. Set to one side.
• Prepare the apples and toss them in the lemon juice.
• Cook apples in a skillet over a medium-low heat in butter for around 7-8 minutes, sprinkling with a little salt to draw out the moisture.
• Place the cooked apples into an oven proof dish.
• Pour the salted caramel sauce into the cooked apples and stir to combine.
• Top with the crumble topping then scatter the chocolate quarters evenly over the top.
• Bake for 20 minutes and serve immediately.