November Recipe: Toffee Apple Crumble

by Mark Broadbent

November 07th 2019

Toffee Apple Crumble

Crumble season is well and truly here.  Go the extra mile and pre-cook the apples and crumble – it’s a belter.

 

Serves 4-6

6 large Bramley apples, peeled & diced

225g unsalted butter

Light soft brown sugar to taste

1 cinnamon stick

2 star anise

115g plain flour

¼ zest unwaxed lemon, 

¼ zest unwaxed orange

55g nibbed almonds

30g ground almonds

55g muscovado sugar

 

To Serve:

1 Bramley apple

140g granulated sugar

Double cream or custard

 

Method:

  1. Sauté the apples in half the butter.
  2. Add the light soft brown sugar, cinnamon stick, star anise & cook for 10 min until apples caramelise & are soft.
  3. Put the flour & remaining butter in a food processor & whizz until mixture resembles breadcrumbs.
  4. Stir in the lemon & orange zest, nibbed almonds, ground almonds & muscovado sugar.
  5. Spread the crumble on a baking tray & oven bake for 10 min in a oven preheated to 190C.
  6. Pour sautéed apples into an ovenproof dish & cover with the crumble, then cook for 15 minutes.
  7. To serve the crumble with caramelised apple slices, cut 8-12 thin slices from the apple. 
  8. Heat the sugar with ½ pint water until dissolved, then boil until it becomes a syrup.
  9. Dip each apple slice, then serve a couple slices with each portion of crumble.
  10. Finish with cream or custard.

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