Toffee apple crumble (aka caramel apple crisp)
A Mummy Too
A Mummy Too
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  • 6 reviews Toffee apple crumble Print Prep time 25 mins Cook time 35 mins Total time 1 hour Toffee apple crumble is as good as it sounds. Tart apples, creamy sweet toffee sauce and a perfectly crunchy crumble topping. Author: Emily Leary Recipe type: Desserts and sweet treats Serves: 8 Ingredients For the filling: 225ml (7.5 fl oz) double cream 140g (5 oz) salted butter (plus a little to grease) 140g (5 oz) dark soft brown sugar 5 Bramley apples Handful dates For the topping: 300g (10.5 oz) plain flour 125g (4.5 oz) salted butter, cold and cubed 100g (3.5 oz) dark soft brown sugar
  • 1 tsp cinnamon Instructions To make the filling: Put the cream, butter and sugar in a non-stick pan over a medium heat Stir until the butter has melted, then continue to heat until you have a thickness resembling thick gravy. Pour into a heatproof jug to cool. Peel, core and slice the apples into sixteenths. Place in the pan you were using for the sauce and pour in roughly 200ml and stir through. Cook the apples over a medium heat, stirring regularly until just soft. If they're released a lot of liquid, drain most of it off and then tip the apples into a greased oven dish. Roughly chop the dates into halves or thirds and sprinkle over the apples. Pour over the remaining toffee sauce and set aside. Make the topping: Preheat the oven to 180C fan. Rub the flour and butter together. Stir in the sugar and cinnamon then spread the crumble on a non stick tray (don't press down) and back for 8 minutes Then remove from the oven, mix well with a fork and return to the oven for another five minutes. Loosen the crumble a final time with a fork, then sprinkle all over your apple filling - spread it out gently with a fork - don't press down! Place the whole crumble in the oven for 20 minutes until lightly browned and bubbling. Allow to cool for a few minutes before serving - it will be HOT! 3.3.3077



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