Toffee Apple Crumble

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

1. 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.
2. 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.
3. Combine apples and toffee sauce: add the cooked apples to the toffee sauce or pour the sauce over the apples in an oven dish.
4. 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.
5. Layer the apples and toffee sauce in an oven dish, then evenly spread the crumble mixture on top, roughening the surface with some divots.
6. Bake in a preheated oven at 180°C (350°F) for 20-25 minutes until bubbly around the edges and golden brown on top.
7. Allow to cool for a few minutes before serving to avoid burns. Serve warm with cream or ice cream.