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Toffee, Apple and Almond Crumble


S E R V E S 1 2
FOR THE TOFFEE SAUCE :
250g (9oz) golden syrup
250g (9oz) light brown sugar
100g (4oz) butter
200ml (7fl oz) single cream
2 tsp vanilla extract
FOR THE C RUMB L E :
350g (12oz) self-raising flour
Finely grated zest of 2 lemons
175g (6oz) butter, chopped or cubed
175g (6oz) light brown sugar
100g (4oz) ground almonds
FOR THE F I L L ING:
12 eating apples, peeled, quartered,
cored and cut into 2cm (3/4in) chunks
50g (2oz) butter

Preheat the oven to 180°C (350°F), Gas mark 4. Put all the ingredients for the
toffee sauce into a saucepan over a medium heat and boil for 2–3 minutes,
stirring regularly until smooth. Set aside.
Next, make the crumble topping. Place the flour and lemon zest in a bowl, rub in
75g (3oz) of the butter, leaving it a little rough and uneven. Stir in the sugar and
ground almonds. Place the crumble in the fridge until you are ready to use it.
Melt the remaining butter in a wide saucepan or frying pan, add the chopped
apples and toss on the heat for a few minutes until the apples start to soften.
Add 125ml (4fl oz) of the toffee sauce (about half; keep the rest for serving) and
continue to simmer for few minutes longer until the apples are just cooked.
Pour into two 1.25 litre (21/4 pint) pie dishes. Sprinkle the crumble over the top
and place in the preheated oven for 20–30 minutes, or until the crumble is light
golden and with toffee sauce juices bubbling up the sides. Serve warm with
softly whipped cream and a jug of the remaining warm toffee sauce.

Hope this helps!!!!

Thanks rrab, you saved my bacon!

I am having the same problem. I have had trouble finding her recipes in the past. Ive found the chicken pie but cannot find any of the other recipes in todays programme [link]

Thanks for this....have been searching for it all morning...

rrab Thank's I also wanted this recipe.

Source of Recipe

Rachel Allen

List of Ingredients



Toffee sauce
125 grms golden syrup
50 gms butter
add 125 gms light brown sugar
½ tsp vanilla extract
100ml cream

Apples
25gms butter
6 eating apples, peeled and chopped

Crumble topping
175gm SR flour
75gms cold, cubed butter
rub into flour but don’t over process
add grated zest of a lemon
75gms light brown sugar
50gms ground almonds

Recipe


Toffee Sauce
Put all into a pan and heat till it boils. Boil for 2 – 3 mins till sugar has dissolved and then set aside.

Apples
Put into a pan, heat, stir around in the butter, cover with a lid and cook for 4-5mins.

Assembling the crumble
Add some of the toffee sauce (maybe ½ the quantity - the rest will keep in the fridge)
Turn up heat (no lid) and allow the apples to sit, bubble and boil in the sauce to soften.
Test apples to see that they’re soft but not completely soft in the middle.
Pour apples and sauce mixture into pie dish.
Pile the crumble on top.
Put into a pre-heated, moderate oven for about 25 minutes. .................................