Toffee apple pan crumble

Easy
March 2017

Easy
March 2017

Serves 6
Hands-on time 30 min, oven time 25 min

The classic British dessert just got a lot easier and a whole lot more satisfying with this one-pan recipe. An easy-to-make toffee and apple crumble is great for entertaining or a lovely way to end a family meal.

Nutrition: per serving

Calories: 636kcals
Fat: 35.3g (20.4g saturated)
Protein: 5.3g
Carbohydrates: 71.7g (42.9g sugars)
Fibre: 5.2g
Salt: trace salt

Nutrition: per serving

Calories: 636kcals
Fat: 35.3g (20.4g saturated)
Protein: 5.3g
Carbohydrates: 71.7g (42.9g sugars)
Fibre: 5.2g
Salt: trace salt

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Ingredients

80g unsalted butter
80g granulated sugar
1 vanilla pod, split, or 1 tsp vanilla bean paste
4 bramley apples, peeled, cored and cut into even chunks
Clotted cream or ice cream to serve

For the topping

225g plain flour
150g unsalted butter, cubed
75g light brown soft sugar
Handful hazelnuts, coarsely chopped

You’ll also need…

25cm cast iron or heavy-based ovenproof frying pan

80g unsalted butter
80g granulated sugar
1 vanilla pod, split, or 1 tsp vanilla bean paste
4 bramley apples, peeled, cored and cut into even chunks
Clotted cream or ice cream to serve

For the topping

225g plain flour
150g unsalted butter, cubed
75g light brown soft sugar
Handful hazelnuts, coarsely chopped

You’ll also need…

25cm cast iron or heavy-based ovenproof frying pan

Method

Heat the oven to 190°C/170°C fan/ gas 5. To make the topping, rub together the flour and 150g butter in a large bowl until it resembles breadcrumbs. Stir in the brown sugar and hazelnuts, then set aside.
In the frying pan, melt the 80g butter and granulated sugar with the split vanilla pod or paste, shaking the pan to swirl the mixture together as a caramel. Try not to fiddle with it too much. Cook for 2-3 minutes, then add the apples and coat in the caramel. Cook for 8-10 minutes more until the apple turns golden.
Sprinkle the crumble topping over the apples, then transfer the pan to the oven and bake for 25 minutes. Serve with cream or ice cream.

Method

Heat the oven to 190°C/170°C fan/ gas 5. To make the topping, rub together the flour and 150g butter in a large bowl until it resembles breadcrumbs. Stir in the brown sugar and hazelnuts, then set aside.
In the frying pan, melt the 80g butter and granulated sugar with the split vanilla pod or paste, shaking the pan to swirl the mixture together as a caramel. Try not to fiddle with it too much. Cook for 2-3 minutes, then add the apples and coat in the caramel. Cook for 8-10 minutes more until the apple turns golden.
Sprinkle the crumble topping over the apples, then transfer the pan to the oven and bake for 25 minutes. Serve with cream or ice cream.

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