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Toffee Apple Crumble, From The Four Seasons Cookbook

The Dairy Diary: ‘It’s difficult to improve on a classic apple crumble but this recipe – reminiscent of toffee apples from childhood – does so. The oats and almonds provide a wonderful nutty flavour and texture, and the fudge, which melts to toffee in the oven, adds a sweetness in contrast to the sharpness of the fruit.’

Chef’s tip: use light muscovado sugar instead of demerara for an even richer taste. Opt for ready-chopped mini fudge chunks if short on time.
Milk & More tip: Add a dollop of Tom Parker’s wickedly indulgent double cream to take this pudding to the next level.

  • Preparation time: 30 min(s)
  • Cooking time: 40 min(s)
  • Servings: 8

How to make

  1. Preheat the oven to 200°C/180°fan/Gas 6. In a bowl, rub together the butter, oats and almonds to an even crumb. Add the sugar and mix through.
  2. Put all the apples in a 2 litre (3½ pint) ovenproof dish. Sprinkle with orange or lemon juice, drizzle with golden syrup and stir to coat the apple slices.
  3. Spoon the crumble mixture evenly over the apples and scatter with slivers of fudge. Bake for 40 minutes until piping hot and lightly golden. Leave to stand for 10 minutes before serving with cream, custard or ice cream, if you like.