Toffee Apple Crumble
Member recipe by edwardsc
A new spin on the classic apple crumble, great for those with a sweet tooth!
- For the filling:
- 5 medium apples
- Approx 40g wedge of butter
- 5 heaped desertspoons light brown soft sugar
- Approx 150g caramel sauce/dulce de leche/similar
- For the topping:
- 4oz/113g softened butter
- 5oz/141g flour
- 3oz/85g unsweetened muesli (optional - replace with 85g flour)
- 4oz/113g light brown soft sugar
- A handful of fudge cut into approx 1/2cm cubes
- Preheat the oven to 180. Peel, core and slice the apples into roughly 1/2 cm thick slices. Put in a large saucepan and cover while you make the caramel.
- In a small frying pan melt the wedge of butter and stir in the sugar. Mix well, until the mixture resembles a brown toffee sauce. (Add a little more sugar if it there seems to be left over butter in the pan.)
- Pour this sauce over the apples and leave to stew over a medium heat for approximately 10 minutes or until soft. Remove from the heat and cover until the topping is made.
- To make the topping, cube the butter into a large mixing bowl. Add the flour and muesli and crumble together between your fingers until well mixed, then add the sugar and repeat the process to form fine crumbs.
- Using a slotted spoon to leave most of the juice behind, spoon half of the apple mixture into a baking dish or pudding basin. Spread over a generous layer of toffee sauce/dulce de leche, then top with the remaining apples.
- Cover the apples with about 2/3 of the topping, sprinkle the fudge cubes over ensuring an even coverage, then top with the remaining crumble mix.
- Bake at 180 for approx 30 minutes or until the topping is brown and the apples bubbling. Delicious served hot with ice cream.