forum: Food & Drink
- Member Occupation Head gardener
- From Lewes, East Sussex, UK
- Member since Tue 10 Jan 06
Toffee apple crumble
I was just watching Rachel Allen on UKTV food make a lovely toffee apple crumble.
Unfortunatly, i missed the recipe and can't find it on their web site.
Anyone made one....it looked devine !!!
- Forum champ
- From Sydney, Australia
- Member since Tue 22 Jun 04
Re: Toffee apple crumble
TOFFEE APPLE CRUMBLE
For the Toffee
3 tablespoons unsalted butter or margarine
½ cup dark brown muscavado sugar
6 tbs golden corn syrup
1 ¼ cup heavy cream
2-3 large cooking apples
Skinned, de-cored and finely sliced
For the Crumble
2/3 cup wholemeal flour
¾ cup plain all purpose flour
½ cup rolled oats
1/3 cup butter or margarine
½ cup soft brown sugar
2 tsp cinnamon
For the Brandy Custard
6 egg yolks
3 tablespoons sugar
2 cups milk
2 teaspoons vanilla extract or 1 vanilla pod – split and remove the seeds
1 tablespoon custard powder
1-2 tablespoons brandy
To Make the Toffee
1) Pre-heat the oven to 350 ºF.
2) Make the toffee sauce by heating the butter or margarine, soft brown sugar and golden corn syrup in a small saucepan.
3) Melt completely and boil for 3 minutes until it is golden brown.
4) Remove from the heat and stir in the cream, mixing well.
To Make the Crumble
1) Put all the crumble ingredients into a food processor and pulse until they resemble breadcrumbs.
To Prepare the Apples
1) Peel, de-core and thinly slice the apples.
2) Cover the bottom of a large ovenproof dish with the prepared apples.
To Finish the Toffee Apple Crumble
1) Pour the toffee sauce over the sliced apples, coating thoroughly.
2) Cover with the crumble mixture.
3) Bake for 30 minutes.
For the Brandy Custard
1) Beat the eggs and sugar together until pale and thick.
2) Heat the milk to the boil with the vanilla pod or extract.
3) Take 1 tablespoon of the milk and mix with the custard powder to form a paste.
4) Whisk the remaining milk into the custard paste. Pour the custard milk into the egg mixture, plus brand. Mix together.
5) Return to the saucepan. Heat gently, stirring continuously until the custard coats the back of a spoon.
(The custard can be made up to 4 hours in advance and reheated in the microwave.)
Serve with brandy custard, ice cream or pouring cream