Toffee Apple Crumble

Ingredients

Serves 4-6

For the crumble topping

• 150g plain flour

• 100g demerara sugar

• 90g unsalted butter

• pinch of salt

For the filling

• 1kg Bramley or other cooking apple

• juice of 1/2 lime

• 30g light soft brown sugar

• 1/4tsp ground cinnamon

• 50g molasses (sugar not syrup)

Method

Lets start with the crumble topping as this allows you to chill it while you make the filling. To a bowl add the flour, demerara sugar, butter and salt. Now using your fingers squeeze the mixture through to gradually mix it all together. After a minute or two it will start to form tiny balls. Once done pop it in the fridge while you turn to the filling.

Don't worry if it has clumped a bit, it's likely the heat of your hands may be a bit too much so cooling it will allow you to break it apart as you scatter it later.

Now for the filling. In a baking dish (I use one 16cm by 21cm for this amount) squeeze in the lime then peel and core your apples and slice into half rings about 1cm thick. Mix these with the lime to stop them browning then add the soft brown sugar and cinnamon before mixing again.

Lastly break apart the molasses into little nuggets and scatter throughout the mix. As they melt you will get areas of more and less toffee flavour which I just prefer.

Whip the crumble mixture out of the fridge and scatter over the top. At this point you can put it back in the fridge for a few hours or begin cooking. To bake put it in a hot oven at 180c or 356f for 35-40 mins.

Once it has a nice crispy golden top remove from the oven and leave to stand for 10 mins before eating as it will be far too hot otherwise.

Serve with some nice vanilla ice-cream or custard