Toffee Apple Crumble


salted butter (50g)
dark muscavado sugar (125g)
golden syrup (125ml)
double cream (100ml)
pinch of ground cloves
squeeze of lemon juice


self-raising flour (100g)
cold butter (75g)
4 tbsp of light brown sugar
handful of porridge oats
handful of ginger snap biscuits, crushed

6 crisp granny smith apples
knob of butter
custard to serve

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