Name: Toffee Apple Crumble
Cook time: 23 min
Yield: 6 servings
Ingredients: 60 g butter, for toffee sauce; 125 g golden syrup (or corn syrup), for toffee sauce; 125 g soft brown sugar, for toffee sauce; 1 teaspoon vanilla extract, for toffee sauce; 100 ml double cream (or heavy cream), for toffee sauce; 6 standard size eating apples, peeled and cut into bite-size pieces; 25 g butter, for cooking apples; 175 g self-raising flour, for crumble; 75 g butter, for crumble; 75 g soft brown sugar, for crumble; 50 g flaked almonds (or ground almonds), for crumble

Method

7 steps

Make the toffee sauce: melt 60 g butter, add 125 g golden syrup, 125 g soft brown sugar, 1 teaspoon vanilla extract, and 100 ml double cream. Stir and heat gently until it comes to a boil, then simmer for 3-4 minutes. Remove from heat and stir until smooth and thickened.
Prepare the apples: peel and cut into bite-size pieces. Melt 25 g butter in a pan and sauté the apples for about 5 minutes until slightly softened but still chunky.
Combine apples and toffee sauce: add the cooked apples to the toffee sauce or pour the sauce over the apples in an oven dish.
Assemble the crumble: in a bowl, rub 175 g self-raising flour and 75 g chilled butter until combined, then mix in 75 g soft brown sugar and 50 g flaked almonds.
Layer the apples and toffee sauce in an oven dish, then evenly spread the crumble mixture on top, roughening the surface with some divots.
Bake in a preheated oven at 180°C (350°F) for 20-25 minutes until bubbly around the edges and golden brown on top.
Allow to cool for a few minutes before serving to avoid burns. Serve warm with cream or ice cream.

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