Sticky Toffee Apple Crumble

I made this as a bonfire night pudding but have decided that I will need to make it more than just once a year because it's super delicious. the caramel oozed over the top of the crumble making it even more toffified. It would be a sin not to serve this with custard.

Ingredients

For the toffee apples

• 100ml/3½fl oz water
• 225g/8oz granulated sugar
• 30ml/1fl oz golden syrup
• 30g/1oz unsalted butter
• 450g/1lb cooking apples, peeled, cored and sliced into wedges
• 450g/1lb eating apples, peeled, cored and sliced into wedges

For the crumble

• 150g/5oz plain flour
• 150g/5oz unsalted butter
• 150g/5oz demerara sugar

Method

1. Preheat the oven to 180C/350F/Gas 4.
2. For the toffee apples, place the water and sugar into a saucepan and slowly bring up to the boil. Reduce the heat once the sugar has melted, add the syrup and butter and then bring up to the boil again, stirring constantly.
3. Turn down the heat, add the apples and cook, stirring gently, until just soft. Place into an ovenproof dish.
4. For the crumble, rub the flour, butter and sugar together in a bowl with your fingertips until the mixture resembles breadcrumbs. Spoon the crumble evenly over the toffee apple mixture and place in the oven to bake for 15 minutes, or until crisp and golden-brown.