Toffee Apple and Almond Crumble a quick sweet treat. It’s great with ice cream and baked bananas too. I usually double this recipe, so that I have some left over to store in the fridge.

Ingredients 

FOR THE TOFFEE SAUCE:

3/4 c corn syrup

1 c plus 2 tbsp (9 oz) light brown sugar

8 tbsp (1 stick) butter

3/4 c light cream

2 tsp vanilla extract

FOR THE CRUMBLE:

23/4 c (12 oz) self-rising flour

Finely grated zest of 2 lemons

10 tbsp butter, chopped or cubed

3/4 c (6 oz) light brown sugar

4 oz ground almonds

FOR THE FILLING:

12 eating apples, peeled, quartered, cored and cut into 3/4-in chunks

4 tbsp butter

TO SERVE:

Softly whipped cream, vanilla ice cream

Method

Preheat the oven to 350°F (180°C). 

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 and rub in 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 4 tablespoons 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 1/2 cup of the toffee sauce (about half; keep the rest for serving) and continue to simmer for a few minutes longer, until the apples are just cooked.

Pour into two 9-inch 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 the toffee sauce juices bubble up the sides. 

Serve warm with softly whipped cream and a jug of the remaining warm toffee sauce.