It’s officially the start of Autumn! I have to admit, it’s my favourite time of year. As I’ve no doubt said before, I’m not much of a sun worshipper and I don’t mind the cooler weather. I like nothing better than wrapping up in warm clothes and heading out for a long walk on a cool day, feeling the leaves that have fallen off the trees crunching below my feet. It’s a great stress reliever!
Around this time of year I start craving hearty, warming foods like stews, hot soups, pies and fruit crumbles. This toffee apple crumble definitely falls into that category. I don’t know where the recipe came from. I wrote it in my recipe a few years ago but didn’t take a note of which book it came from. I think it might be a Rachel Allen recipe but there’s one thing I am sure of, it’s totally divine and a perfect Autumnal pudding 🙂
Toffee Apple Crumble
125g golden syrup
125g light brown sugar
1tsp vanilla extract
100ml double cream
175g Self Raising Flour
Zest 1 Lemon
85g Butter, cubed
85g Light Brown Sugar
50g Ground Almonds
6 Large eating apples, cored, peeled, quartered and cut into chunks
Preheat the oven 180C. Put all the ingredients for the toffee sauce into a saucepan over a medium heat and boil for 3 minutes, stirring until smooth. Set aside.
Make the crumble topping by placing the flour and lemon zest in a bowl and rub in butter until the mixture is nubbly. Stir in the sugar and ground almonds to the crumble and place in fridge until ready to use.
To make the filling, melt the butter in a frying pan, add the chopped apples and cook gently for a few minutes until the apples start to soften. Add 125ml of the toffee sauce and continue to simmer for a few minutes longer until the apples are just cooked. Pour the apple mixture in a pie dish and sprinkle over crumble and bake in the preheated oven for 25-30 minutes or until the crumble is light golden and with toffee sauce juices bubbling up the sides. Serve warm with vanilla ice cream and a jug of the remaining warm toffee sauce!