Thomasina Miers’ recipe for brown butter apple crumble cake | The new flexitarian

Make use of seasonal apples with this cake/crumble hybrid packed with traditional spice and a burnished, buttery finish – and there’s an easy vegan switch, too

We are having a bumper year for apples. Whenever I’m driving outside London, I find myself in local farm shops seeking out boxes of beautifully named ribston pippins, lord lambournes or blenheim oranges. Today’s crumble/cake hybrid is wonderful with the fruit’s sweet, sharp notes alongside a nutty sponge seasoned with savoury burnt butter and the gentle aromatics of cinnamon and cardamom.

This article was edited on 11 October 2022, to clarify that 130g of the butter should be melted and chilled, and the remaining 120g rubbed into the crumble mix.

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