Ingredients
13 total- 50g unsalted butter, cold, plus 1 tbsp, for the sauce (optional)
- 100g plain flour
- 1 tsp vanilla extract, plus 1 tsp, for the sauce (optional)
- 45g dark brown sugar, plus 3 tbsp, for the sauce (optional)
- 1 tbsp granulated sugar
- ¼ tsp fine sea salt
- 1 kg bramley apples, peeled, cored and diced
- 4 royal gala apples, peeled, cored and diced
- ½ lemon, juiced
- 50g light brown sugar
- 1 tbsp golden syrup, for the sauce (optional)
- 200ml double cream, for the sauce (optional)
- 1 pot single or double cream to serve (optional)
Method
6 stepsStep 1
Preheat the oven to 200°C/180°C fan/gas 6. For the topping, in a bowl, rub the 50g cold butter into the flour until it resembles breadcrumbs. Sprinkle over 1 tsp vanilla and stir in, along with the 45g dark brown sugar, granulated sugar and salt.
Step 2
Put the bramley apples and gala apples in a deep ovenproof dish (approx. 20 cm). Toss with the lemon juice and light brown sugar, then pat down to flatten.
Step 3
Spoon the crumble topping evenly over the apples, then bake on the middle shelf of the oven for 40 mins, until golden.
Step 4
Meanwhile, prepare the toffee sauce (if making). Put a small pan on a low-medium heat; add 1 tbsp butter, 3 tbsp dark brown sugar and the golden syrup. When nearly melted, slowly stir in 200ml double cream; simmer for 10 mins, stirring occasionally. Stir in 1 tsp vanilla.
Step 5
Serve the crumble with the toffee sauce (let it cool slightly first) or cream, if you like. Chill leftover toffee sauce and crumble in sealed containers for 3 days.
Step 6
Allow time for the sauce to cool a little before serving.