Gooey, buttery and sweet at the same time, this toffee apple crumble will be the answer to your dessert cravings with the right amount of crunch and aroma.
- 8 green-skinned apples, peeled, cored, thickly sliced
- ½ tsp ground cinnamon, plus 1 tsp extra
- ½ x 400 g can caramel
- ¼ cup thickened cream
- ¾ cup gluten-free plain flour
- ⅓ cup demerara sugar
- ⅓ cup flaked almonds
- ¼ cup desiccated coconut
- 100 g butter
- 1 tbsp golden syrup
- Vanilla custard, to serve
Preheat oven to 180 C. Place a 20-cm (base measurement) 2-litre (8 cups) round ovenproof dish on an oven tray. Combine apple and cinnamon in a heavy-based saucepan over moderate heat. Cook, covered, stirring occasionally, for 6 mins or until apple is tender. Remove from heat. Cool. Add caramel and cream; mix well. Spoon into prepared dish.
Sift flour and extra cinnamon into a bowl. Stir in demerara sugar, flaked almonds and desiccated coconut. Melt butter and golden syrup in a small saucepan over moderate heat. Stir into flour mixture to form coarse crumbles. Sprinkle over apples in dish.
Bake for 20 mins or until golden. Serve with custard.