Toffee Apple Crumble
We loved this suggestion to put toffee sauce into an apple crumble...it just adds another dimension to the dish! That combined with an extra crunchy oat and ginger nut topping and some good quality ice cream sorted us right out...thanks for all your input!
- 50 g salted butter (toffee)
- 100 g self-raising flour
- 100 ml double cream
- 1 handful porridge oats
- 75 g cold butter (crumble)
- 125 ml golden syrup
- 1 handful ginger snap biscuits
- 1 squeeze lemon juice
- 1 jug custard to serve
- 4 tbsp light brown sugar
- 125 g muscovado sugar
- 1 pinch ground cloves
- 1 knob butter (apples)
- 6 Granny Smith apples
Preheat an oven to 200°C.
Prep The Apples
Peel, core and chunk the apples into pieces.
Fry The Apples
Heat a frying pan and toss in the knob of butter with the ground cloves.
Add the apple pieces and fry for a couple of minutes until they start to turn golden around the edges and soften slightly. (Do this in batches if needs be).
Squeeze in the lemon juice.
Transfer the apples to a deep ovenproof serving dish.
Make The Sauce
Throw all the ingredients for the toffee sauce into a pan and heat slowly.
Bubble for 5 minutes, then remove from the heat and allow to cool slightly.
Make The Crumble
Rub the cold cubed butter into the flour in a clean bowl.
Stir through the sugar, porridge oats and ginger nuts.
Combine & Bake
Pour some of the toffee sauce over the apples, then scatter with plenty of the crumble mixture.
Bake for 15 minutes until golden on top and the apple mixture is bubbling.
Serve with a jug of steaming custard and extra toffee sauce on the side.
Hungry for more? Try one of these!