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


  • 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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