Baked Apple Toffee Crumble Recipes

TOFFEE APPLE CRUMBLE

Steps:

• Make the Toffee Sauce first (I often make this a day or two in advance) by placing all the ingredients in a saucepan and simmering on a low to medium heat until everything has melted together and you have a smooth sauce Remove from the heat and pour into a heatproof jug.
• To make the crumble, place the flour, oats and a pinch of salt in a bowl. Rub in the cold diced butter until the mixture resembles breadcrumbs. Stir in the demerara sugar.
• Preheat the oven to 180C/160Fan/350F/Gas Mark 4. Place the apples in a large saucepan and set over a low heat. Add the sugar and ground cinnamon if using and cook the apples for about 5 minutes or until they are just beginning to soften. The cooking apples will start to cook down and turn a little pulpy, but that's exactly how you want them. When the apples have started to soften and the sugar has dissolved, remove from the heat and pour the apples into a large pie dish.
• Spoon over the cooled caramel sauce and top with the crumble, spreading it evenly over the apples. Bake for 30-40 minutes or until golden and bubbling. Serve warm with the extra caramel sauce and ice cream.

APPLE TOFFEE CRUMBLE

Steps:

• Grease a 9 inch pie dish with nonstick cooking spray. Preheat oven to 350 degrees F.
• Pour the apple pie filling into the pie dish.
• In a medium bowl, mix together the flour, cinnamon, and the brown sugar. Cut in the butter with a pastry cutter (or process all ingredients in a food processor). Mix in the toffee bits. Sprinkle this mixture over the top of the pie filling.
• Sprinkle the extra brown sugar and the chopped pecans over top.
• Bake for 30-40 minutes until pie filling is bubble and the crumble is a golden color.
• Serve warm over ice cream. Serves 5-6.

BAKED APPLE & TOFFEE CRUMBLE

Steps:

• 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.

TOFFEE APPLE CRUMBLE

Steps:

• ­Preheat the oven to 180°C / 350°F (160°C fan). Peel, chop, and quarter the apples, and the chop each quarter into 6 or 8 pieces. Place the apples in a crumble dish (mine is about 30cm x 20cm) and set aside. Don't worry if they start turning a little brown. Pour the double cream into a medium saucepan, and add 110g of unsalted butter (chopped into pieces), 100g of sugar, and the salt. Heat on medium, stirring frequently, until the butter has melted and the sauce has thickened slightly. Once the sauce starts to bubble just a little, remove from the heat and stir in the dates. Pour the sauce over the chopped apples, and toss it together to make sure the apples are properly coated and you have a good distribution of dates. Set aside. To make the crumble topping, mix the flour and 75g of butter together in a medium sized bowl, until the lumps of butter are very small. You can use your hands to rub the butter into the flour, or use a food processor or electric whisk. Add the oats and 100g of sugar to the bowl, and mix well using a spoon or spatula. Spoon the crumble topping over the caramel apple filling, making sure there is an even layer all over. Press down gently with your hands to create a nice flat top. Place the crumble in the preheated oven for 40-45 minutes, or until the crumble topping is golden brown. Serve warm with plenty of vanilla ice cream.

BAKED TOFFEE APPLES RECIPE BY TASTY

Steps:

• Preheat oven to 375°F (190°C ).
• In a small saucepan, cook the apple, brown sugar, cinnamon, and nutmeg over a medium-low heat until softened.
• Cut three thin strips on a chilled sheet of puff pastry.
• Cut two of the strips into four and make a small lattice pattern with them. Repeat to make three more lattices.
• Cut the tops of the apples and scoop out the insides carefully with a melon baller.
• Mix some of the toffee sauce in and fill with the toffee apple mixture.
• Place the lattices on top of each apple and drape the remaining strips around the lattice, cutting off any overhang.
• Place apples in an ovenproof dish, brush the pastry with egg wash and sprinkle over some more brown sugar and cinnamon.
• Bake for 20 minutes.
• Serve with ice cream and more toffee sauce.
• Enjoy!

APPLE CRUMBLE

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Pile sliced apples in an 8x10-inch casserole dish. Mix water and lemon juice together and sprinkle over apples.
• Combine sugar, flour, cinnamon, nutmeg, and salt in a mixing bowl. Mix well using an electric mixer. Add butter pieces and mix until clumpy. Pour over apples, spreading to cover all but the outer edges.
• Bake in the preheated oven until bubbly and golden, about 45 minutes. Let cool slightly to thicken before serving in bowls.