Sticky Toffee Apple Crumble
6 standard portions
Source field check Β· Original source retained
Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 6 Bramley Apples
- 1 tsp Cinnamon
- 125 g Golden Syrup
- 125 g Light Brown Sugar
- 50 g Butter
- 100 ml Single Cream
- 1 tsp Vanilla Extract
- 125 g Plain Flour
- 125 g Oats
- 125 g Demerara Sugar
- 125 g Butter (melted)
Method
- Preheat the oven to 180β (160 Β°fan/ 350 β/ Gas 4).
- Place all of the toffee sauce ingredients in a heavy-based saucepan. Bring to a boil, and cook for 3 minutes.
- Whisk continuously to prevent the sauce from burning. After 3 minutes, take the saucepan off the heat and set aside.
- Put the dry crumble ingredients in a large mixing bowl. Pour over the melted butter. Mix with a spoon until crumbles form.
- Peel, core and slice the Bramley apples and place them in a 1.5 litre pie dish. Sprinkle over the cinnamon and pour over half the toffee sauce (reserve the other half for serving).
- Spoon the crumble topping onto the apples and bake in the oven for 40-45 minutes until golden brown. Serve with the reserved toffee sauce.