Toffee Apple & Pecan Crumble

Comfort food is what we all crave in January when things seem just a little cold, grey and dismal! Cheer yourself up with one of our favourite crumble recipes, combining slices of toffee apple with a crumbly, nutty topping.

Serves 4

Ingredients:

4 large Bramley apples - peeled, cored and thinly sliced
75g butter
75g light muscovado sugar
1 tablespoon double cream

For the crumble topping:

150g Dean's Shortbread, made into fine crumbs
50g butter
50g pecan nuts, chopped
To serve:
Whipped double cream
A little grated nutmeg

Follow these steps

Place the light muscovado sugar and butter into a small saucepan along with the tablespoon of double cream - melt over a low heat. Bring gently to the boil and simmer for three minutes until you have a smooth toffee sauce. Remove from the heat.
Pre-heat the oven to 170degC. Place the prepared apples into an ovenproof dish, pour over the toffee sauce.
Prepare the crumble topping by melting the butter in a saucepan. Add in the shortbread crumbs along with the chopped pecans and stir well. Scatter the crumble mixture evenly over the toffee apples and place in the pre-heated oven for 35-40 minutes, or until golden brown and bubbling.
Serve warm with a spoonful of double cream and a dusting of grated nutmeg.

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