Toffee Apple & Spiced Berry Crumble

Desserts Food Vegetarian

Lyle's Golden Syrup®

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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

FOR THE CRUMBLE
Preheat the oven to 160°C
Combine the flour and butter in a large mixing bowl then add the cinnamon and make a crumb with the mix
Add the sugar and hazelnuts, then mix the ingredients together and pour into a baking tray
In a new baking tray add the coconut and flaked almonds. Then place both trays into the oven
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
Add the rice then leave in an airtight container until required
FOR THE FILLING
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
Toss all the ingredients together, pour into a container and store in the fridge until required
FOR THE TOFFEE APPLES
Preheat the oven to 160°C
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
Add the sugar and syrup to a large saucepan and cook over a medium heat until the mixture reaches 150°C
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
TO SERVE
Spoon the warm filling into the warm apples, top with crumble and serve with thick vanilla custard