Via: Clare Winfield
Preheat the oven to 190°C/gas mark 5. Whizz the almonds in a mini food processor until roughly chopped, then remove half and set aside. Continue to whizz the almonds left behind until finely ground, then add the flour, cinnamon and butter and pulse to make a rough breadcrumb-like mixture. Transfer to a bowl and stir in the sugar and reserved chopped almonds. Spread out on a baking tray and chill for at least 10 minutes to firm up. Bake for 10-12 minutes until golden, then leave to cool.
Peel, quarter and core the apples. Chop into rough 2-3cm cubes and toss with the lemon juice in a bowl. Heat the butter, sugar and cinnamon together in a large frying pan until the sugar has dissolved, then add the chopped apples. Cover with a lid and cook over a medium heat for about 5 minutes until the apples are just tender. Keep an eye on them, as you don’t want them to turn mushy. Stir in 3 tbsp salted caramel sauce, then remove from the heat and transfer to a bowl to cool completely.
When ready to serve, whisk the cream in a large bowl until just beginning to thicken, then add the remaining caramel sauce and whisk briefly until combined.
Divide the apples between 6 glasses and top each with a large spoonful of cream. Sprinkle over a little crumble and serve.