Apple crumble - Take Stock Magazine

Toffee Apple & Spiced Berry Crumble

Desserts Food
Lyle's Golden Syrup®
5 Servings
Ingredients
FOR THE CRUMBLE
30g self raising flour
30g unsalted butter
2g ground cinnamon
30g Tate & Lyle Soft Dark Brown Sugar
30g hazelnuts, chopped
60g desiccated coconut, toasted
60g flaked almonds, toasted
40g puffed wild rice
FOR THE FILLING
325g Bramley apples, peeled, cored & chopped
80g butter
50g Tate & Lyle Soft Dark Brown Sugar
2g cinnamon
2g salt
80g Lyle’s Golden Syrup
40g raspberries
90g blackberries
30g blueberries
FOR THE TOFFEE APPLES
5 whole apples
250g Tate & Lyle Soft Dark Brown Sugar
125g Lyle’s Golden Syrup
30g blueberries
Method
  1. FOR THE CRUMBLE
  2. Preheat the oven to 160°C
  3. Combine the flour and butter in a large mixing bowl then add the cinnamon and make a crumb with the mix
  4. Add the sugar and hazelnuts, then mix the ingredients together and pour into a baking tray
  5. In a new baking tray add the coconut and flaked almonds. Then place both trays into the oven
  6. Remove the almond and coconut mix after 8 minutes and the crumble mix after 30 minutes. Leave to cool at room temperature before mixing both mixes together in bowl
  7. Add the rice then leave in an airtight container until required
  8. FOR THE FILLING
  9. Place the apples into a large saucepan with the butter, sugar, cinnamon and salt and cook over a medium heat for 8 minutes until softened. Remove from the heat and add the berries
  10. Toss all the ingredients together, pour into a container and store in the fridge until required
  11. FOR THE TOFFEE APPLES
  12. Preheat the oven to 160°C
  13. Remove the tops from the apples and using an ice cream scoop, core out the apples until the weight is reduced by 50%. Place on a parchment lined tray and bake for 15 minutes. Remove from the oven and allow to cool
  14. Add the sugar and syrup to a large saucepan and cook over a medium heat until the mixture reaches 150°C
  15. Reduce the heat to low then using metal tongs dip the baked apples in the caramel and place on a parchment lined tray to cool
  16. TO SERVE
  17. Spoon the warm filling into the warm apples, top with crumble and serve with thick vanilla custard