Toffee apple crumble

October 27, 2012 § 6 Comments

When it rains it pours. Never was an adage more true, both metaphorically and literally; on the East Coast of the US we’ve got Hurricane Sandy heading towards us, and despite not owning an apple tree, mdkitchen has been overtaken by apples, which have invaded most of the counter space and quite a bit of the refrigerator too.

Some had been lurking in the crisper for quite a while; I’m not certain if they were cooking or baking apples but at that point, they needed to be used up, and fast. I know apple crumble is a popular option for using up apples, but why not try a new variation on it? Toffee apple crumble does what it says on the tin: it has tender apples cloaked in a sumptuous toffee sauce, nestled under a crispy oat topping. It is pure autumnal bliss, especially when eaten while snuggling under a wool blanket, watching the leaves fall.

Besides using up the sad lurking apples, this dish also benefits those of us in the path of the storm because (assuming it lasts that long) it’ll keep on the counter for a few days! If you’ve got some cream or ice cream to use up too, all the better.

Toffee apple crumble

Adapted from The Simple Things

Serves four to six

Ingredients

For the toffeed apples

  • Approximately one and 3/4 pounds (800 grams) cooking apples — about one pound, five ounces (600 grams) apples after coring and peeling (four apples), chopped
  • 1/2 cup plus one tablespoon (four and 1/4 ounces or 120 grams) granulated sugar
  • 1/2 cup (four and 1/4 ounces or 120 grams) demerara sugar
  • 1.7 ounces or 50 mL water
  • One tablespoon light corn syrup, or golden syrup
  • One tablespoon (1/2 ounce or 14 grams) unsalted butter
  • A pinch of sea salt

For the crumble topping

  • Two and a half cups (seven ounces or 200 grams) oats (not instant or quick-cook)
  • 1/2 cup (four and 1/4 ounces or 120 grams) demerara sugar
  • One stick plus one teaspoon (four and 1/4 ounces or 120 grams) unsalted butter
  • 1/2 cup (2.8 ounces or 80 grams) brown rice flour

1. Preheat the oven to 425 degrees Fahrenheit (220 degrees Celsius). Grease an 8×8-inch baking dish with neutral oil or a bit of soft butter.

2. To make the toffeed apples: In a saucepan, combine the water and sugars. Bring to a boil and then immediately turn off the heat. Add in the corn syrup (or golden syrup), a pinch of sea salt, and butter, and bring it back to a boil (stirring occasionally to prevent sticking).

3. Carefully tip in the apple slices, and stir to coat. Continue cooking them over medium-high heat, stirring occasionally, until apples are tender, about ten minutes.

4. To make the crumble topping: Meanwhile, combine the oats, brown rice flour, demerara sugar, and a pinch of sea salt in a large mixing bowl. Using a fork or your fingers, rub the butter into the oats, rice flour, salt, and sugar. The mixture will appear clumpy and sandy.

5. Once the apples are done, tip them carefully into the buttered baking dish. If the apples and toffee sauce are especially watery (it will depend on your apple variety), pop the apples into the oven for about ten minutes to thicken the sauce a bit. If this isn’t applicable, move on to the next step.

6. Assembling the crumble: Top the apple-toffee mixture with the oaty crumble. Bake for fifteen to twenty minutes until the top is toffee brown and the apple mixture is bubbled up around the edges of the crumb topping.

7. Enjoy right away, with or without cream or ice cream, and it’s also great at room temperature too.

Note: toffee apple crumble will keep for up to two days on the countertop, assuming it lasts that long of course!

Additionally, feel free to swap out regular flour for the brown rice flour, if you don’t have any around and are not serving this to someone who cannot eat gluten.

Bibliography

Blease, Melissa. “Toffee Apple Crumble” from “A Day Out Picking Apples.” The Simple Things. Vol. 1. 2012: 61. Print.

About these ads

Tagged: , , , , , , ,

§ 6 Responses to Toffee apple crumble

  • That sounds really wonderful – a great twist on the classic dessert :)

  • Kiki says:

    Just read another crumble post this week that made me wonder why I often think about crumble but rarely make it… Will definitely get to it soon as it’s comofort food to me, and we got our first snow yesterday so comfort food is a must. I made somethiing with apples, though, too, today as it’s still autumn despite the snow. Hope you don’t get touched by the storm!

  • Eileen says:

    Hope you guys weathered the storm ok! That crumble sounds like the perfect dessert. APPLES, man. :)

    • kristina says:

      We finally finished clearing up the leaves and branches that fell – we were very fortunate no one was hurt and nothing was severely damaged. Thanks so much for you kind thoughts :)

      I will totally trade you some apples for the wonderful ice cream you made!

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

What’s this?

You are currently reading Toffee apple crumble at md kitchen.

meta

Follow

Get every new post delivered to your Inbox.

Join 83 other followers

%d bloggers like this: