This is a great dessert served with vanilla ice cream or creme fraiche. The recipe is adapted from one I found on Rachel Allens website and makes a very generous 6 servings. Note the Emile Henry pie dish in the photo that my lovely hubby bought me for my Birthday.
125g Golden Syrup
125g Light Brown Sugar
100ml Single Cream
1 TSP Vanilla Extract
175g Self Raising Flour
Zest 1 Lemon
85g Butter, cubed
85g Light Brown Sugar
50g Ground Almonds
6 Eating Apples - I used Braeburn, peeled and chopped
Step 1: Preheat oven 180c/350f/Gas 4. Put all of the ingredients for the toffee sauce into saucepan over a medium heat and boil for 3 minutes, stirring until smooth.
Step 2: Make the crumble topping by placing the flour and lemon zest in bowl and rubbing in he butter. Stir in the rest of ingredients for the crumble and set aside.
Step 3: Melt the butter in a saucepan and add the chopped apples and cook for few minutes. Add half of the sauce
Step 4: Tip the apple mixture in a pie dish (1.5 litre) and sprinkle over the crumble topping. Bake for 40 minutes and serve with vanilla ice cream and the reserved toffee sauce.
Other recipes you might enjoy:
Sicilian Orange Cake
Apple and Blackberry Crumble
Ice Cream Cheesecake
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