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Toffee-apple crumble with whisky custard
Serves: 6
Prep time: 15 minsTotal time: 
Recipe photograph by Tara Fisher
Toffee-apple crumble with whisky custard
Recipe by Annie Bell
Serves: 6
Prep time: 15 minsTotal time:
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Nutritional information (per serving)
Calories
439Kcal
Fat
15gr
Saturates
6gr
Carbs
68gr
Sugars
57gr
Fibre
5gr
Protein
5gr
Salt
0.4gr
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
Get ahead
Prepare up to the end of step 1 a few hours ahead. Reheat gently, then continue with the recipe.
-
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.
-
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.
Chef quote
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