Toffee-apple crumble with whisky custard
Prep time: 15 minsTotal time: 
Toffee-apple crumble with whisky custard
Prep time: 15 minsTotal time: 
Annie Bell
Annie started her career as a chef, and is now an award-winning food writer who has written more than a dozen cookbooks. Her recipes are always as beautiful as they are delicious.
Annie Bell
Annie started her career as a chef, and is now an award-winning food writer who has written more than a dozen cookbooks. Her recipes are always as beautiful as they are delicious.
Ingredients
- 2 eating apples
- 600g Bramley cooking apples (about 2 apples)
- the juice of 1 lemon (about 2 tbsp)
- 3 tbsp golden syrup
- 200g ready-made flapjacks, crumbled
- 100g fudge, sliced
For the custard:
- 1-2 tbsp whisky
- 500ml vanilla custard
Step by step
Prepare up to the end of step 1 a few hours ahead. Reheat gently, then continue with the recipe.
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Heat the oven to 190°c, fan 170°c, gas 5. Peel, quarter and core all the apples. Thinly slice the eating apples and thickly slice the bramleys. Transfer to a 25 x 17cm ovenproof baking dish. Add the lemon juice; toss together. Drizzle over the golden syrup, then cover the dish with foil and bake for 30 minutes; baste the apples halfway through. Remove from the oven and pour off the syrup into a small bowl.
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Scatter the flapjack and fudge over the fruit, drizzle the golden syrup back over and return to the oven, uncovered, for 10 minutes.
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Remove the crumble from the oven and leave to stand for 15-20 minutes. Stir the whisky into the custard and gently heat it in a pan. Pour into a jug and serve with the crumble.
Both the crumble and custard take the cheat’s route in this recipe, but they’re no less delicious for it. The flapjack in the crumble and whisky custard give this pud a warming, Scottish feel
