Tof­fee ap­ple crum­ble

The Mail on Sunday - You - - Food Exclusive -

SERVES 6 AP­PLES 2 eat­ing ap­ples 600g cook­ing ap­ples 1 tbsp lemon juice 3 tbsp golden syrup CRUM­BLE 150g rolled oats 150g ground al­monds 150g light mus­co­v­ado su­gar 150g lightly salted but­ter chilled and diced 50g fudge thinly sliced TO SERVE cream or cus­tard

Pre­heat the oven to 200C/180C fan/gas 6. Peel, quar­ter and core all the ap­ples, slice them thinly, toss with the lemon juice and ar­range in a 30cm (1.5 litre) oval oven­proof dish or sim­i­lar. Driz­zle over the syrup.

In a food pro­ces­sor whisk the crum­ble in­gre­di­ents, ex­cept the fudge, un­til fine crumbs are just start­ing to cling to­gether, with a few bis­cu­ity nibs in the mix­ture. Evenly scat­ter the crum­ble over the fruit, then scat­ter over the fudge. Bake for 30-40 min­utes un­til lightly golden and the fruit is bub­bling at the edges. Serve hot 15-20 min­utes out of the oven or at room tem­per­a­ture.

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