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Recipe of the week: Toffee apple crumbles

By Features Reporter

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Use up any variety of dessert apples in this delicious recipe, which incorporates a quick toffee sauce and is topped off with a crispy crumble made from a leftover doughnut.

Toffee apple crumbles.
Toffee apple crumbles.


For the toffee sauce

50g soft brown sugar

100ml double cream

15g butter

For the crumble

1 ring doughnut

1 tbsp butter, softened

4 dessert apples such as Golden Delicious or Pink Lady

25g raisins


To make the toffee sauce, place the ingredients into a small saucepan and heat gently until the sugar has dissolved.

Increase the heat and simmer gently for two to three minutes, stirring constantly until the sauce has thickened and coats the back of the spoon. Transfer to a bowl and leave to cool.

For the crumble, tear the doughnut then place in a food processor and blitz until it resembles fine breadcrumbs, alternatively use a grater. Place the doughnut crumbs into a small mixing bowl and rub in the butter.

Preheat the oven to 180C/Gas 4. Remove the apple cores using a corer then score around the circumference of each apple with a small, sharp knife. Cut a thin slice from the top and bottom of each apple to produce a flat surface and place the apples in a small baking tin.

Mix the raisins with two tablespoons of toffee sauce then fill the centre of each apple with the mixture. Spread a thin layer of toffee on top of each apple then pile the crumble mixture on top, pressing down lightly to ensure the crumble sticks.

Bake for 25 minutes until the apple is tender and the topping is golden and crisp. Serve warm with a drizzle of toffee sauce.

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