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.
Ingredients
4 unit(s)
Apple
75 grams
Caster Sugar
80 grams
Salted Caramel Sauce
(Contains Milk)
60 grams
Unsalted Butter
(Contains Milk)
75 grams
Plain Flour
(Contains Cereals containing gluten)
60 grams
Granola
(Contains Cereals containing gluten May contain Nuts, Milk, Soya)
75 grams
Creme Fraiche
(Contains Milk)
Nutritional information
Utensils
Instructions
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 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 the butter into 1cm pieces.
b) In a large bowl, combine the flour and the remaining sugar. 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 apple 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, whisk the creme fraiche and the reserved sugar until thick and whipped, 1-2 mins.
c) Serve your crumble in bowls with a dollop of whipped creme fraiche.
Enjoy!
