TOFFEE APPLE CRUMBLE

Preparation Time: 15 minutes
Cooking Time: 30 minutes Serves: 8-10 (in one large deep dish or 8 individual ramekins)

Can be made in advance
Will freeze
Can be parev

This recipe is from my book, The book of Jewish Cooking’ and I thought that for a change you could experience a tasty for the High Holy days!

This new twist to an old family favourite is loved by one and all. Slices of succulent apple bathed in thick gooey toffee custard topped with crunchy crumble – what could be better?

Ingredients

For the Toffee

• 3 tablespoons unsalted butter or margarine
• ½ cup dark brown muscavado sugar
• 6 tbs golden corn syrup
• 1 ¼ cup heavy cream or soya cream
• 2-3 large cooking apples
• Skinned, de-cored and finely sliced

For the Crumble

• 2/3 cup wholemeal flour
• ¾ cup plain all purpose flour
• ½ cup rolled oats
• 1/3 cup butter or margarine
• ½ cup soft brown sugar
• 2 tsp cinnamon

For the Brandy Custard

• 6 egg yolks
• 3 tablespoons sugar
• 2 cups milk
• 2 teaspoons vanilla extract or 1 vanilla pod – split and remove the seeds
• 1 tablespoon custard powder
• 1-2 tablespoons brandy

Method

To Make the Toffee

1) Pre-heat the oven to 350 ºF.
2) Make the toffee sauce by heating the butter or margarine, soft brown sugar and golden corn syrup in a small saucepan.
3) Melt completely and boil for 3 minutes until it is golden brown.
4) Remove from the heat and stir in the cream, mixing well.

To Make the Crumble

1) Put all the crumble ingredients into a food processor and pulse until they resemble breadcrumbs.

To Prepare the Apples

1) Peel, de-core and thinly slice the apples.
2) Cover the bottom of a large ovenproof dish with the prepared apples.

To Finish the Toffee Apple Crumble

1) Pour the toffee sauce over the sliced apples, coating thoroughly.
2) Cover with the crumble mixture.
3) Bake for 30 minutes.

For the Brandy Custard

1) Beat the eggs and sugar together until pale and thick.
2) Heat the milk to the boil with the vanilla pod or extract.
3) Take 1 tablespoon of the milk and mix with the custard powder to form a paste.
4) Whisk the remaining milk into the custard paste. Pour the custard milk into the egg mixture, plus brand. Mix together.
5) Return to the saucepan. Heat gently, stirring continuously until the custard coats the back of a spoon.
(The custard can be made up to 4 hours in advance and reheated in the microwave.)

To Serve

Serve with brandy custard, ice cream or pouring cream.

Chef's Tip

Before measuring out golden syrup, dip your spoon into very hot water. This prevents the syrup sticking to the spoon.

For more information about my recipes or to purchase my book, The Book of Jewish Cooking, published by Salamander Books $12.00, please click into www.jewishcookery.com