Skillet Berry and Brown Butter Toast Crumble

Step 1

Heat the oven to 400 degrees Fahrenheit/200 degrees Celsius.

Step 2

Add the apples, half the sugar, 2 tablespoons/30 grams butter, 3/4 teaspoon vanilla and 1/2 teaspoon star anise to a large, ovenproof skillet, and stir to combine. Transfer to the oven to bake about 20 minutes, stirring halfway, until the apples have softened but still retain their shape.

Step 3

While the apples are baking, add the remaining 7 tablespoons/100 grams butter to a large frying pan over medium-high heat. Once melted, cook for about 4 minutes, swirling the pan often, until nicely browned and nutty, adjusting the temperature as needed to avoid burning. Transfer the browned butter to a large heatproof bowl and return the pan to the heat. Add the torn sourdough and cook, stirring often, for 2 minutes, until lightly toasted, then add to the bowl with the butter. Return the pan to the heat and add the oats and cook, stirring often, until lightly toasted, another 2 minutes. Add the oats to the bowl, along with the salt, remaining sugar and star anise, and stir to combine.

Step 4

When the apples are ready, stir in the frozen berries plus 2 tablespoons water, then top evenly with the bread mixture. Return to the oven, turning the heat down to 350 degrees Fahrenheit/185 degrees Celsius, and bake for 30 minutes, or until golden and bubbling. Leave to cool and settle for about 5 to 10 minutes.

Step 5

Add the cold cream and remaining 3/4 teaspoon vanilla to a small bowl and stir to combine. Serve the crumble warm, with the cold cream to drizzle on top.