Toffee apple crumble

Excellent variation on traditional apple crumble. Quantities seemed excessive so I made about 50% quantity of spice and dried fruit, 4 apples and about 75% crumble mix which provided 5 ample portions. I did over cook it a bit as it was in with the Yorkshire puds (too hot) so the sugars caramelised, which just added to it really.

Altogether more successful than last weeks miserable pork curry which has now been removed in the Hope of finding a tastier alternative,


For the apple layer
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

For the crumble
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.
Recipe from Good Food magazine, October 2013


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Location:BBC good food