Toffee Apple Crumble

1.Peel and core the apples and chop roughly, but do keep them quite large.

2.Make a ‘Direct Caramel’ by placing the sugar into a pan and then on to the stove, you can stir this type of caramel as it will not crystallize.

3.Keep it moving until you have a lovely golden caramel and then add in the butter. Be careful at this point as the caramel with the butter in it can tend to bubble up quite a bit.

4.Stir the caramel with the butter until all dissolved and it looks like toffee.

5.Add in the apples and move about to get covered in all the toffee mixture. You may need to keep it on the heat for a minute or too as the coldness of the apples may make it solidify slightly

6.Then place this mixture into a suitable dish for serving it in that is oven proof and cover with the crumble topping before placing into a preheated oven at 180C for 10-15 minutes until the top is nicely browned off.

Serve with fresh custard or Yeo Valley Double Cream.