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Toffee apple crumble

Baked apple and toffee crumble with an oat topping

Toffee apple crumble

Name: Toffee apple crumble
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: 6
Cuisine: English
Ingredients: 100g raisin; 100g pitted soft dates snipped into small pieces with scissors; 85g light muscovado sugar; 3 tbsp dark rum (or use orange juice); 25g unsalted butter; 1 tsp mixed spice; zest and juice 1 lemon; 4 Bramley apples about 800g, peeled, cored and cut into 1cm rings; 125g plain flour; 100g unsalted butter; 50g light muscovado sugar; 3 tbsp jumbo oats; 25g flaked almond (or use other nuts if you like); custard or ice cream to serve

Jane Hornby

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Serves 6

Easy

Prep: 20 mins

Cook: 1 hr

plus resting

A star rating of 4.5 out of 5.19 ratingsRate

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This comforting autumnal crumble has it all – circles of apple, buttery brown sugar, plump fruit and spice, all baked under a nutty oat topping

Freezable

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Alternatives

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Ingredients

Nutrition

Units:

MetricUS

For the apple layer

100g raisin
100g pitted soft dates

snipped into small pieces with scissors
85g light muscovado sugar
3 tbsp dark rum

(or use orange juice)
25g unsalted butter
1 tsp mixed spice
zest and juice 1 lemon
4 Bramley apples

about 800g, peeled, cored and cut into 1cm rings

For the crumble

125g plain flour
100g unsalted butter
50g light muscovado sugar
3 tbsp jumbo oats
25g flaked almond

(or use other nuts if you like)
custard or ice cream

to serve

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Nutrition: per serving

kcal485
fat20g
saturates11g
carbs67g
sugars50g
fibre5g
protein5g
salt0.1g

Method

step 1

Heat oven to 190C/170C fan/gas 5. Put everything for the apple layer, except the lemon juice and apples, into a bowl and microwave on High for 1½ mins until the butter has melted and the sugar is syrupy. Toss in the apples and lemon juice, then spoon into a medium baking dish, making sure the dried fruit is evenly distributed.
step 2

Rub the flour and butter together, first into fine crumbs, then keep going until the mix forms bigger clumps, a bit like a rough biscuit dough. Stir in the sugar, oats and almonds. Scatter over the fruit, then cover with foil and bake for 1 hr, removing the foil for the final 30 mins, until golden and bubbling. Rest for 10 mins, then serve with custard or ice cream.

Recipe from Good Food magazine, October 2013

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A star rating of 4.5 out of 5.19 ratings

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