Sous Vide Strawberry & Apple Crumble

Perfect for those cold days! Both fruits have been caramelised in their own juices; then mixed together to create an abundance of fruity flavours. We recommend serving with custard, because let’s face it; you can’t go wrong with crumble and custard!

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  • Prep Time: 25m
  • Cook Time: 1h 50m
  • Total Time: 2h 15m
  • Serves: 6 people
  • Category:


Crumble Topping

  • 30 grams brown sugar
  • 70 grams unsalted butter
  • 125 grams plain flour


  • 2 large cooking apples
  • 30 grams caster sugar
  • 200 grams fresh strawberries


  1. Set the water bath to 80°C.
  2. Place the strawberries into a vacuum sealer bag (you may need two) and seal using the Clifton at Home tabletop vacuum sealer.
  3. Repeat this with the apples. Add the brown sugar to the apples before sealing using the tabletop vacuum sealer.
  4. Place the apples into the water bath and leave to cook for 70 minutes.
  5. Make the crumble topping by placing the flour and butter in a large mixing bowl and rub together to form what looks like breadcrumbs. After this add the sugar and stir in. Leave this to one side.
  6. Add the strawberry pouch into the water bath along with the apples and set the bath for a further 20 minutes. Ensure to use the Clifton at Home immersion grid so that the food items do not float.
  7. Set the oven to 200°C.
  8. When the fruit has finished cooking; take them out of the water bath and pouch and place into a crumble dish. Sprinkle the crumble topping over the fruit and place in the oven for 20 minutes, or until the crumble is golden brown.
  9. Once the crumble has cooked, leave to cool before serving with piping hot custard or ice cold ice cream!