Toffee, Apple and Almond Crumble

Serves 12 / vegetarian

This has to be one of my favourite desserts – it’s completely divine. The toffee sauce keeps for months in the fridge – so handy for a quick sweet treat. It’s great with ice cream and baked bananas too. I usually make twice this recipe, so that I have some left over to store in the fridge.


  • For the toffee sauce:
    • 250g (9oz) golden syrup
    • 250g (9oz) light brown sugar
    • 100g (4oz) butter
    • 200ml (7fl oz) single cream
    • 2 tsp vanilla extract
  • For the crumble:
    • 350g (12oz) self-raising flour
    • Finely grated zest of 2 lemons
    • 175g (6oz) butter, chopped or cubed
    • 175g (6oz) light brown sugar
    • 100g (4oz) ground almonds
  • For the filling:
    • 12 eating apples, peeled, quartered, cored and cut into 2cm (3/4in) chunks
    • 50g (2oz) butter
  • To serve:
    • Softly whipped cream, vanilla ice cream or Crème Anglaise 


  1. Preheat the oven to 180°C (350°F), Gas mark 4. Put all the ingredients for the toffee sauce into a saucepan over a medium heat and boil for 2–3 minutes, stirring regularly until smooth. Set aside.
  2. Next, make the crumble topping. Place the flour and lemon zest in a bowl; rub in 75g (3oz) of the butter, leaving it a little rough and uneven. Stir in the sugar and ground almonds. Place the crumble in the fridge until you are ready to use it.
  3. Melt the remaining butter in a wide saucepan or frying pan, add the chopped apples and toss on the heat for a few minutes until the apples start to soften.
  4. Add 125ml (4fl oz) of the toffee sauce (about half; keep the rest for serving) and continue to simmer for few minutes longer until the apples are just cooked.
  5. Pour into two 1.25 litre (21/4 pint) pie dishes. Sprinkle the crumble over the top and place in the preheated oven for 20–30 minutes, or until the crumble is light golden and with toffee sauce juices bubbling up the sides. Serve warm with softly whipped cream and a jug of the remaining warm toffee sauce.