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

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.

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)