Toffee Apple Crumble
This glorious toffee apple crumble is perfect for the colder seasons. A Konditor & Cook recipe, the caramel-scented apple crumble is best served with ice cream.
Ingredients
- 1 quantity of sweet pastry (see ingredients and method below)
- 4 tbsp white breadcrumbs (or sponge cake crumbs)
- 500g Bramley, Discovery or Russet apples (about 420g prepared weight), peeled, cored and thinly sliced
- 1 quantity of streusel (see ingredients and method below), with 1 tsp ground mixed spice added
- 1 tbsp icing sugar
- 100g unsalted butter
- 150g caster sugar
- 50ml single cream
- 50g caster sugar
- 1 medium egg yolk
- 100g salted butter, cut into cubes
- 150g plain flour
- 85g plain flour
- 50g salted butter, cut into cubes
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