Toffee apple pan crumble
- 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.
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- 35.3g (20.4g saturated)
- 71.7g (42.9g sugars)
- trace salt
- 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
- 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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