Toffee apple squares
- Preparation and cooking time
- Prep:
- Cook: -
- More effort
- Makes about 18 squares
Skip to ingredients
Ingredients
- 950g eating apple, peeled, quartered, cored and sliced
- good squeeze lemon juice
- little caster sugar, to taste
For the base
- 100g caster sugar
- 250g pack butter, diced
- 100g ground rice
- 200g plain flour
For the topping
- 397g can condensed milk
- 85g butter
- 100g light muscovado sugar
- couple pinches sea salt
- 25g cornflake
- 100g pecan, very roughly chopped
- 100g toasted whole almond
Method
- STEP 1
Put the apples in a saucepan with the lemon juice and 4 tbsp water. Cook gently, partly covered, for 10-15 mins until softened. Taste, adding any sugar if it needs it – you want it a little sharp though, to balance the sweetness of the topping. Leave to cool.
- STEP 2
For the base, whizz everything together in a food processor. (If you don’t have one, rub the butter into the flour to crumbs, then stir in the sugar and ground rice.) Line the base of a roughly 18 x 28cm tin with baking parchment, then press the dough into the base.
- STEP 3
Heat oven to 180C/160C fan/gas 4. Bake the base for 20-25 mins until golden. Spread the cooled apples over the base.
- STEP 4
For the topping, put the condensed milk, butter and sugar in a saucepan. Heat to melt the sugar and butter, then lower the heat and bubble for 10 mins or so until a pale fudge colour. Stir in the salt, cornflakes and nuts. Spoon all over the apples, gently spreading to cover. Return to the oven for another 15-22 mins until the topping is golden and crisp. Cool in the tin, then cut into squares. Can be stored for 1-2 days in an airtight container.
