Guest chef

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.

Toffee-apple crumble with whisky custard

  • Serves 6
  • Prep 15 mins
  • Total time 55 mins, plus standing
3.3/5 rating (9 votes)
Double-choc crumble pears with chocolate custard
Toffee-apple crumble with whisky custard

step by step

  • 1Heat 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.  
  • 2Scatter the flapjack and fudge over the fruit, drizzle the golden syrup back over and return to the oven, uncovered, for 10 minutes.
  • 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
  • 3Remove 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.
  • Recipe photograph by Tara Fisher

Get ahead

Prepare up to the end of step 1 a few hours ahead. Reheat gently, then continue with the recipe.

You will need

  • 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

+ Nutritional Information