Apple crumble with caramel and macadamia nut topping

Ingredients:

Cake

• 2 cups of oatmeal
• 170g butter, melted, plus more for greasing the pan
• 1 cup premium flour
• 1/2 cup brown sugar
• 1 tbsp. ground cinnamon
• 1 tbsp vanilla extract
• A pinch of salt

Filling

• 4 apples, peeled and finely chopped
• 1/4 cup sugar
• 1.5 tsp ground cinnamon
• 50 caramel candies
• 1 cup heavy cream

Crumble topping

• 1 cup premium flour
• 3/4 cup coarsely chopped macadamia nuts
• 1/2 cup brown sugar
• 100 g melted butter
• 1/2 tsp ground cinnamon
• A pinch of salt
• Vanilla ice cream for serving

Preparation:

1. Preheat oven to 190°C. Grease a 22 x 33 cm loaf tin.
   
   Make the cakeIn a large bowl, combine melted butter, rolled oats, flour, brown sugar, cinnamon, vanilla, and salt. Spread the mixture evenly over the bottom of the prepared pan. Bake until the edges begin to brown, 18 to 20 minutes.
   
   Let cool on a wire rack while you prepare the other layers.
2. Make the fillingIn a large bowl, combine the apples, sugar, and cinnamon. Combine the candies and heavy cream in a large microwave-safe bowl.
   
   Microwave in 30-second intervals until melted; stir until smooth. Add the apple mixture to the caramel and gently stir. Pour evenly over the crust.
3. Make a crumbleIn a large bowl, combine flour, macadamia nuts, brown sugar, melted butter, cinnamon, and salt. Scoop the mixture into small handfuls and spread over the filling.
   
   Bake until the caramel begins to bubble, 30 to 35 minutes. Cool for 1 hour. Serve with ice cream.
   
   Recipe homemade pie with rhubarb and hazelnut topping.