This Toffee Apple Crumble is a fusion of, well, toffee apples and crumble! Talk about stating the obvious Rebecca (rolls eyes). I’d popped into Aldi the other day and saw toffee apples in the vegetable aisle and knowing that Lewis liked them decided to get a couple. By the time I’d got home I had the idea to make an apple crumble but with the added bonus of a butterscotch style sauce. Of course this did mean that Lewis couldn’t have his toffee apple until the next day so that I firstly had time to bake the crumble, and secondly had the sunlight to photograph the crumble with toffee apples in the frame.
And the bad parent award goes to…
Actually, scrap that, I was thinking of his dental hygiene (maybe not)
Well all’s well that ends well. The Toffee Apple Crumble was, as I’d expected, delicious and Lewis got to eat not one but two toffee apples because Bethany didn’t fancy hers. So the dental hygiene excuse just leapt out the window.
If I’ve whet your appetite for the real thing you may be interested to know that a lot of Aldi’s have them on offer at 50% off this week so grab one while you can…if not, just make this pudding and that way you can have seconds, and maybe even thirds.
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Other Crumbles you may like to try
I have lots of delicious puddings and desserts on this website now [scroll to the bottom for a link to 20 Autumn inspired recipes] but here are some other crumbles I know you’ll love. Gluten Free Gooseberry Crumble, Three Ingredient Cherry Shortbread Crumble, Rhubarb Crumble
Toffee Apple Crumble Recipe
Toffee Apple Crumble; gluten free and dairy free
To make the apple crumble
- 350 g peeled cored and chopped dessert apples
- 200 g gluten free plain flour
- 150 g butter or butter alternative (I use Flora plant butter) I use Pure
- 50 g golden caster sugar
- 1 tsp of lemon juice
To make the toffee sauce
- 250 ml soya cream or usual dairy free alternative
- 150 g golden caster sugar
- 50 g butter or butter alternative (I use Flora plant butter) I use Pure
Making the crumble
- So that the toffee sauce doesn’t seep to the bottom of the crumble you’ll need to stew the apples first rather than putting them into your oven proof dish uncooked. I stew mine in a saucepan with a tablespoon of water and the lemon juice (to prevent browning) for 10 minutes. Keep an eye on the fruit to prevent it from burning.
- Whilst stewing your apples make your crumble topping simply by adding all the remaining ingredients and rubbing to a breadcrumb like mixture, if the mix forms a ball when you squeeze a handful into a fist then it’s the right consistency for a good crumble.
- Once your apples have stewed for long enough pour them into your oven proof dish and using a spoon smooth the surface.
- Leave to one side to cool whilst you make the toffee sauce
Making the toffee sauce
- Add the cream, butter and sugar to a non-stick saucepan and heat on a high heat, making sure you keep stirring to prevent the sugar form burning.
- Once the butter and sugar have melted you will see the liquid start to caramelise and deepen in colour.
- Keep heating through until you achieve a thick toffee/caramel like sauce, it will thicken as it cools so bear this in mind when you place it to one side before finishing making your crumble.
To finish the crumble
- Pour the slightly cooled toffee sauce over your dish of stewed apples making sure to spread the sauce evenly.
- Sprinkle your crumble mixture over the top of the toffee sauce and pop into the oven at 220°C (200°C for a fan oven) for 40 minutes until gently browned on top and the toffee sauce has bubbled up around the edges (this bit will be delicious chewy toffee when you come to serve)
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