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Toffee apple crumbles recipe
Toffee apple crumbles recipe
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Prep Time:
20 minutes
Cook Time:
20 minutes
Total Time:
40 minutes
Elevate this winter dessert with rum and raisin ice cream instead of vanilla for a sophisticated touch.
Ingredients:
  • 1 50g Crunchie chocolate bar
  • 165.00 ml thick caramel topping
  • 1.25 gm mixed spice
  • 4 red apples, cored
  • 4 scoops vanilla ice-cream
  • 60g butter, chopped, plus extra, melted, to brush
  • 250g Digestives The Original biscuits
Instructions:
  • Preheat your oven to 220°C/200°C fan forced. Line a baking tray with baking paper. Carefully cut off the tops of the apples, setting them aside. Use a small sharp knife to outline a 1cm-thick border inside each apple. Scoop out the flesh to create a 1cm-thick shell. Peel the tops of the apples and dice the flesh and tops into 1cm pieces. Place the empty apple shells on the lined tray.
  • In a large frying pan over medium-high heat, melt the butter until sizzling. Add in the chopped apple and mixed spice, stirring continuously for about 2 minutes until they turn golden brown.
  • 1. Crumble the biscuits in a food processor until they resemble coarse crumbs. Transfer to a bowl. 2. Crumble the Crunchie bar in the processor until it resembles coarse crumbs. 3. Add the Crunchie crumbs to the biscuit crumbs and stir to combine.
  • Set aside 2 tablespoons of the crumb mixture for serving later. Mix the chopped apple mixture with 2 tablespoons of the remaining crumb mixture in a bowl. Fill apple shells with the mixture and top with the rest of the crumb mixture. Brush with extra melted butter. Bake for 10-15 minutes until slightly browned. Use an egg lifter to place apples on serving plates. Add a scoop of ice cream and drizzle with caramel. Finally, sprinkle with the reserved crumb mixture and serve.

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