Baked apple & toffee crumble
By Jane Hornby
This comforting bake has it all- circles of apple, buttery brown sugar, plump fruit and spice, all baked under a nutty oat topping
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Prep:20 mins
Cook:1 hrs
plus resting - Serves 6
- Easy
Nutrition per serving
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kcal 485
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fat 20g
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saturates 11g
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carbs 67g
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sugars 50g
-
fibre 5g
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protein 5g
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salt 0.1g
Ingredients
- 100g raisins
- 100g pitted soft dates, snipped into small pieces with scissors
- 85g light muscovado sugar
- 3 tbsp dark rum (or use orange juice)
- 25g unsalted butter
- 1 tsp mixed spice
- zest and juice 1 lemon
- 4 Bramley apples, about 800g, peeled, cored and cut into 1cm rings
- 125g plain flour
- 100g unsalted butter
- 50g light muscovado sugar
- 3 tbsp jumbo oats
- 25g flaked almonds (or use other nuts if you like)
- custard or ice cream, to serve
Method
Heat oven to 190C/170C fan/gas 5. Put everything for the apple layer, except the lemon juice and apples, into a bowl and microwave on High for 1½ mins until the butter has melted and the sugar is syrupy. Toss in the apples and lemon juice, then spoon into a medium baking dish, making sure the dried fruit is evenly distributed.
Rub the flour and butter together, first into fine crumbs, then keep going until the mix forms bigger clumps, a bit like a rough biscuit dough. Stir in the sugar, oats and almonds. Scatter over the fruit, then cover with foil and bake for 1 hr, removing the foil for the final 30 mins, until golden and bubbling. Rest for 10 mins, then serve with custard or ice cream.
