Toffee Apple Crumble
with Whipped Creme Fraiche | Perfect for sharing
This extra special crumble is filled with salted caramel apples and topped with a granola crumb. Finish with a big dollop of whipped creme fraiche for an easy yet impressive dessert.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Salted Caramel Sauce
(Contains Cereals containing gluten)
(Contains Cereals containing gluten May contain Nuts, Milk, Soya)
a) Preheat your oven to 220°C/200°C fan/gas mark 7. Peel your apples, then quarter, core and roughly chop.
b) Reserve 2 tsp of sugar in a small bowl and set aside to use later for the creme fraiche.
c) Pop the apples in a medium bowl along with the salted caramel sauce and 1 tbsp sugar. Mix well, ensuring the apples are evenly coated. Set aside.
a) Chop your butter into 1cm pieces.
b) In a large bowl, combine the flour and the remaining sugar (but do not use the sugar you have reserved for the creme fraiche). Add the chopped butter and rub it in with your fingertips until the mixture looks like breadcrumbs.
c) Add the granola and mix through.
d) Pop the apple mixture into an appropriately sized ovenproof dish. Evenly top with the crumble mixture.
a) Pop the crumble into the oven on the top shelf and bake until the crumble is golden and the apple is bubbling, 30-35 mins. Allow to cool slightly before serving.
b) Meanwhile, in a medium bowl, combine the creme fraiche and the reserved sugar. Whisk the creme fraiche until thick and whipped, 1-2 mins.
c) Serve your crumble in bowls with a dollop of creme fraiche.