Toffee Apple Crumble
Autumn is such a great time of year, suddenly the produce that’s been ripening all summer long, like apples, pears, quince & squash are all available, even late Raspberries are available well into October. We love all these & try to get to local Apple Fairs to pick out unusual & heritage varieties that supermarkets just don’t stock. We also love Halloween & Guy Fawkes Night, any excuse at all to indulge in a toffee apple & a nip of Coxy’s Ginger & Honey Liqueur!
In this seasonal crumble we’ve combined the best of both. We used two large Bramley apples plus one pear in our recipe, but any combination of quince (use the fruit from our Quince syrup recipe), pear & apple will work here, just include some cooking apple as it breaks down & gives a nice texture.
Makes 1 large crumble or 3 small sized
For the Toffee sauce
50g MightyFine Spiced Kent Honey
50g Salted Butter
50g Dark Brown Sugar
For the Apple filling
500g Apples (prepared weight, peel, core, slice, then weigh)
6 tbsp Water
2 tsp MightyFine Kent Spiced Honey
For the Crumble Topping
100g Butter, cubed
Pumpkin seeds to sprinkle on top
For the Cream (make in advance & chill)
3 heaped tbsp clotted cream
1 tbsp Coxy’s Ginger & Honey Liqueur
Preheat oven to 180 C
Firstly make the caramel, put the butter, honey & brown sugar in a small pan & heat gently, once it starts bubbling keep stirring, it only needs about 5 minutes to become a thick caramel sauce, if it gets too thick, add a tsp of hot water at a time and stir well to thin.
Next prepare the apples, peel, core & slice these, add them to a pan with the water, cinnamon & honey, allow them to simmer and start to break down, about 10 minutes will do.
To make the crumble, mix the flour, butter, sugar & oats in a mixing bowl & rub the butter in with your finger tips.
To assemble the crumble fill the tin or dish with a layer of apple, top with a generous amount of the toffee sauce (keep any left over in a jar & drizzle over ice cream another time), top with the crumble topping & finally a sprinkling of pumpkin seeds. Bake for 20 minutes, or until bubbling & golden on top. Serve with the liqueur laced clotted cream.