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Toffee apple crumble

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Paul Collins, executive chef at Yeo Valley HQ in Blagdon, Somerset, shares his recipe for a deliciously sweet toffee apple crumble

Toffee apple crumble

Serves 6

You will need

For the crumble topping:
Butter 50g
Plain flour 100g
Brown sugar 50g

For the filling:
Caster sugar 100g
Butter 50g
Apples 750g, peeled, cored and chopped

Yeo Valley ice cream 1 pot

Method

  1. Preheat the oven to 180°c.
  2. Make the crumble topping by rubbing the flour into the butter and then, when combined into tiny breadcrumbs, add the sugar. Put aside.
  3. Make a direct caramel by stirring the sugar in a heavy bottomed pan on the stove. Keep the sugar moving with a spoon until it has turned into golden caramel.
  4. Add the butter to the caramel. Stir until dissolved and the mixture starts to look like toffee.
  5. Add the apples and cover with the toffee mixture. Don’t panic if it starts to solidify slightly – you may need to keep it on the heat for a minute while combining.
  6. Transfer the mixture into an ovenproof dish and cover with the crumble topping. Place into a preheated oven for 10–15 minutes until the top is nicely browned.
  7. Serve with Yeo Valley Organic salted caramel ice cream or double cream.

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