Friday 31 January 2014

Toffee apple crumble

Who doesn't love a little apple crumble on a cold winters evening, and there's a lot of those going around at the moment!

Modified from sorted food

For the crumble
100g/4oz Plain flour
60g/2½oz Butter/margarine
4 tbsp Demerara sugar
50g/2oz Porridge oats
2 tbsp chopped nuts
2 tbsp dessicated coconut

For the toffee sauce
50g/2oz Butter/margarine
125g/5oz dark muscovado sugar
125ml golden syrup
100ml double cream (I used elmlea double)

3 or 4 cooking apples (depending on size)

Preheat the oven to 200C/400F/Gas mark 6
To make the crumble place the butter/marg and flour in a bowl and rub together with your fingertips to make crumbs. Stir in the sugar, oats, chopped nuts and dessicated coconut then set aside.
Put all the ingredients  for the toffee sauce in a saucepan and heat slowly, allow to bubble for 5 minutes then remove from the heat and allow to cool slightly.
While the toffee sauce is cooling; peel and chop your apples and place them in an oven proof dish.
Pour some of the toffee sauce on to the apples (no more than half) and top with the crumble mixture.
Cook in a pre-heated oven for about 35-40 minutes or until the apples are soft when you stick a knife through. If the crumble starts to brown to much just cover with foil and continue cooking until apples are soft.

Serve with toffee sauce and custard, ice cream, cream or greek yogurt although this crumble is rather sweet i'd advise using greek yogurt to counteract the sweetness slightly.

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