Toffee Apple Crumble

Yesterday I traveled home for the first time since Christmas for Mother’s Day weekend. And I decided to treat my family to a yummy dinner of Roasted Butternut Squash and Goat’s Cheese Risotto (recipe coming soon!!) followed by this Toffee Apple Crumble as an early Mother’s Day celebration. It was my first attempt at making a crumble…and it was AMAZING!! Rich butterscotch toffee sauce, a crunchy oaty crumble and soft sweet apples. I urge you to go and make this crumble straightaway…it’d also make a cracking Mother’s Day dessert for tomorrow too!

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What’s your favourite crumble filling?

Serves 3-4

Ingredients:

  • 10 bramley apples
  • Squeeze of lemon juice
  • 120g self-raising flour
  • 75g cold butter, cubed
  • 4 tbsp light brown sugar
  • Handful porridge oats

For the Toffee Sauce:

  • 50g soft light brown sugar
  • 50g unsalted butter
  • 2 tbsp milk
  • 2 tsp vanilla essence
  • 120g icing sugar

Method:

1. Preheat the oven to 200C

2. Peel the apples and cut them into chunks.

3. Melt a knob of butter in a frying pan, then add the apple and fry for 8-10 minutes until they start to turn golden and soften slightly. Squeeze in the lemon juice, then transfer the apples to an oven-proof dish

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4. To make the crumble: rub the cold butter into the flour, then stir in the sugar and porridge oats

5. To make the toffee sauce: put the butter, sugar and milk in a saucepan and bring to the boil. Remove it from the heat and stir in the icing sugar and vanilla essence, then whisk until the glaze is smooth

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6. Pour the toffee sauce over the apples, then scatter over the crumble mixture

7. Bake in the oven for 15 minutes until it’s golden and the filling is bubbling. Serve it with ice cream and pour over any extra toffee sauce leftover in the dish

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Tips and Ideas:

  • Make individual crumbles using mini ramekins
  • I don’t like cinnamon, but if you do then you could add a pinch of it to the apples
  • Add chopped pecans to the crumble topping
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2 thoughts on “Toffee Apple Crumble

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