The notorious Toffee Apple Crumble – Shortbread pastry, filled with fresh Bramley Apples, topped with a vanilla crumble and a swirl of rich toffee sauce!
The following serves 6!
– 4 tbsp white breadcrumbs (or sponge cake crumbs)
– 500g bramley, discovery or russet apples (about 420g prepared weight), peeled, cored and thinly slices
– 1 tbsp icing sugar
For the pastry:
– 50g caster sugar
– 1 medium egg yolk
– 100g salted butter, cut into cubes
– 150g plain flour
For the streusel:
– 170g plain flour
– 100g caster sugar
– 100g salted butter, cut into small cubes
– 1tsp ground mixed spice
For the toffee caramel:
– 100f unsalted butter
– 150g caster sugar
– 50ml single cream
– To make the pastry put the sugar and egg yolk in a mixing bowl, combine briefly with the wooden spoon, then add the butter. Using the spoon or your fingers, blend them until they come together. You can also do this in a freestanding electric mixture. Sift the flour and quickly work everything into a dough. Shape into a flat slab, wrap in cling film and chill for 1 hour before use. Little tip – the pastry will keep in the fridge for 5 days and can also be frozen, well wrapped.
– Roll out the pastry on a lightly floured surface to 3-4mm thick and use to line a deep 20cm loose-bottomed tart tin. Trim off the excess and chill the pastry case for 30 minutes. Heat the over to 200c/gas mark 6.
– Sprinkle the breadcrumbs over the base of the pastry case, layer the slices apples on top.
– To make the streusel put the ingredients in a bowl. Mix either with an electric mixer or by hand. if mixing by hand, mix the flour and sugar together, add the cubed butter, then, using quick movement, use your fingertips to rub the mixture together until it forms a clumpy consistency. Once prepared scatter this into the mix. Bake for 35 minutes, until the crumble is lightly brownies and the apples are tender.
– While the pie is in the oven make the toffee caramel. You will need a small, heavy-based pan. When the caramel is ready, it’s important to cool the pan quickly, so fill the kitchen sink, or a heatproof container large enough to take the base of the pan, with cold water in readiness.
– Put the butter in the heavy-based pan and place over a medium heat until it is just below simmering. Add the sugar and stir until dissolved. Cook over a low heat until caramelised; it should be the colour of brown eggshells.
– Pour in the cream in a slow stream. The mixture will bubble up and get very hot, so it’s a good idea to be extra careful and perhaps make sure you arms are covered. Briefly continue to stir over the heat until the caramel forms a smooth emulsion. Now dip the base of the pan in the cold water to prevent the caramel darkening further. Set aside.
– Remove the pie from the oven and leave to cool one a wire rack. Lift it out of the tin and dust with the icing sugar, then drizzle with the toffee caramel.
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