This is an invention by Camille Osoba, based on the idea that meat and sweets were not rigourously separated.
Serves 4-8 people.
The flour, caster sugar and butter are for the crumble topping. You may find you want more topping, if so make another quantity of the recipe.
On a wire rack (or tin foil contraption), lay out your bacon. Preheat oven to 175C, and then put the bacon in for 10 minutes. Flip the bacon, and leave for another 5 minutes.
Meanwhile mix the brown sugar, black pepper, brandy and maple syrup to make a thick but pourable paste. After the 5 minutes are up, flip your bacon once more, this time coating it in a small layer of the glaze. Repeat this flip and glaze process every 5 minutes til the bacon is caramelised. Leave to cool.
While bacon cools, core and roughly chop 5 medium apples of your choice (peeling optional). In a bowl, toss these with the same ingredients used to make the glaze, until thoroughly coated. Crumble the cooled bacon into this mixture, and combine.
In another bowl, slowly combine small amounts of flour, caster sugar, rolled oats, and cold cubed butter, rubbing them together with fingertips til they form a crumble. Put your filling (plus 2tbsp water, if the filling is not sufficiently wet to bake the crumble from beneath) into a casserole dish, and top with the crumble, and some additional cold cubed butter. Preheat your oven to 190c (fan), and once preheated, bake the crumble for 35 minutes.
Serve warm
Shelagh Lewins