Ember-Baked Apple Crumble Bombs

1. Let your fire die back to a gentler bed of embers before you start. Hold your hand 10cm above them – you're looking for 6-7 seconds, low heat, so the apple skins don't blacken.
2. Mix the flour, oats, brown sugar, cinnamon and salt in a bowl, then rub in the cubed butter with your fingers until it forms a sandy, crumbly texture.
3. Pack the crumble mixture into your hollowed-out apples, pressing gently to fill each one.
4. Wrap each apple tightly in foil.
5. Nestle the wrapped apples into the embers, or just beside them for a gentler heat, and cook for around 15 minutes.
6. Meanwhile, add the butter, sugar and salt for the caramel to a small cast iron pan and place near the embers.
7. Heat until bubbling and the sugar has fully dissolved, around 5-8 minutes, stirring occasionally.
8. Pour in the double cream and stir vigorously until you have a smooth, glossy caramel, then remove from the heat.
9. Set the caramel aside until ready to serve.
10. Unwrap the apples carefully – they'll release hot steam – and check the crumble is golden and the apple is tender.
11. Serve warm, with the caramel spooned generously over the top.

Top Tip: If your embers are still roaring hot from an earlier cook, wait it out. This one wants a lazy, cooling fire, not a fierce one.

Recipe from @life_with_tigs_