Toffee Apple Crumble Recipes

TOFFEE APPLE CRUMBLE

Steps:

• Make the Toffee Sauce first (I often make this a day or two in advance) by placing all the ingredients in a saucepan and simmering on a low to medium heat until everything has melted together and you have a smooth sauce Remove from the heat and pour into a heatproof jug.
• To make the crumble, place the flour, oats and a pinch of salt in a bowl. Rub in the cold diced butter until the mixture resembles breadcrumbs. Stir in the demerara sugar.
• Preheat the oven to 180C/160Fan/350F/Gas Mark 4. Place the apples in a large saucepan and set over a low heat. Add the sugar and ground cinnamon if using and cook the apples for about 5 minutes or until they are just beginning to soften. The cooking apples will start to cook down and turn a little pulpy, but that's exactly how you want them. When the apples have started to soften and the sugar has dissolved, remove from the heat and pour the apples into a large pie dish.
• Spoon over the cooled caramel sauce and top with the crumble, spreading it evenly over the apples. Bake for 30-40 minutes or until golden and bubbling. Serve warm with the extra caramel sauce and ice cream.

BAKED APPLE & TOFFEE CRUMBLE

Steps:

• Heat oven to 190C/170C fan/gas 5. Put everything for the apple layer, except the lemon juice and apples, into a bowl and microwave on High for 1½ mins until the butter has melted and the sugar is syrupy. Toss in the apples and lemon juice, then spoon into a medium baking dish, making sure the dried fruit is evenly distributed.
• Rub the flour and butter together, first into fine crumbs, then keep going until the mix forms bigger clumps, a bit like a rough biscuit dough. Stir in the sugar, oats and almonds. Scatter over the fruit, then cover with foil and bake for 1 hr, removing the foil for the final 30 mins, until golden and bubbling. Rest for 10 mins, then serve with custard or ice cream.

APPLE TOFFEE CRUMBLE

Steps:

• Grease a 9 inch pie dish with nonstick cooking spray. Preheat oven to 350 degrees F.
• Pour the apple pie filling into the pie dish.
• In a medium bowl, mix together the flour, cinnamon, and the brown sugar. Cut in the butter with a pastry cutter (or process all ingredients in a food processor). Mix in the toffee bits. Sprinkle this mixture over the top of the pie filling.
• Sprinkle the extra brown sugar and the chopped pecans over top.
• Bake for 30-40 minutes until pie filling is bubble and the crumble is a golden color.
• Serve warm over ice cream. Serves 5-6.

TOFFEE CRUMBLE APPLE PIE

Steps:

• Roll out and place one pie crust into the bottom and sides of a 9-inch pie plate, trimming to the edge of the pie plate all the way around. Preheat the oven to 375 degrees F.
• For the filling, in a large bowl, toss the apples with the lemon juice. Add the brown sugar, granulated sugar, flour, cinnamon, nutmeg and salt. Stir to combine. Add vanilla and cream and mix.
• In a large pot, melt the butter over medium heat. Add the apple mixture and cook for about 6-8 minutes, stirring often (and adjusting the heat if the apples start to stick to the bottom of the pot) to soften the apples just a bit.
• Scoop the apple mixture into the pie shell and spread evenly.
• In the same bowl you used for the filling dry ingredients, combine the flour and sugar. Cut in the butter with a fork or your fingers until the mixture resembles coarse crumbs. Stir in the chopped toffee bars. Sprinkle this mixture over the top of the apples.
• Roll out the top pie crust and place it on top of the pie. Leave a 1/4- to 1/2-inch overhang all the way around. Fold the top crust over the bottom crust and underneath. Press lightly to seal. Flute the edges and cut a few long slits in the top to vent the pie.
• Beat the egg white with a teaspoon of water and brush the top of the pie with the egg mixture. Sprinkle lightly with sugar.
• Place the pie on a baking sheet (to avoid any potential leaks dripping into your oven) and bake for about 50-60 minutes until the crust is golden and the apples are soft and tender. Serve warm or at room temperature.

TOFFEE APPLE CRUMBLE

Steps:

• 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.