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Sticky toffee apple crumble in a red pie dish.
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5 from 1 vote

Sticky Toffee Apple Crumble

Indulge in the ultimate autumn dessert with this sticky toffee apple crumble recipe. Tart Bramley apples, sweet toffee sauce, and a crispy oat crumble topping. Yum
Course Dessert
Cuisine British
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 6
Calories 699kcal
Author Beth Sachs

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Equipment

Ingredients

Metric - US Customary
  • 6 Bramley Apples
  • 1 teaspoon Cinnamon

For the toffee sauce

  • 125 g Golden Syrup
  • 125 g Light Brown Sugar
  • 50 g Butter
  • 100 ml Single Cream
  • 1 teaspoon Vanilla Extract

For the crumble topping

  • 125 g Plain Flour
  • 125 g Oats
  • 125 g Demerara Sugar
  • 125 g Butter melted

Instructions

  • Preheat the oven to 180℃ (160 °fan/ 350 ℉/ Gas 4).
  • Place all of the toffee sauce ingredients in a heavy-based saucepan. Bring to a boil, and cook for 3 minutes.
    125 g Golden Syrup, 125 g Light Brown Sugar, 50 g Butter, 100 ml Single Cream, 1 teaspoon Vanilla Extract
  • Whisk continuously to prevent the sauce from burning. After 3 minutes, take the saucepan off the heat and set aside.
  • Put the dry crumble ingredients in a large mixing bowl. Pour over the melted butter. Mix with a spoon until crumbles form.
    125 g Plain Flour, 125 g Oats, 125 g Demerara Sugar, 125 g Butter
  • Peel, core and slice the Bramley apples and place them in a 1.5 litre pie dish. Sprinkle over the cinnamon and pour over half the toffee sauce (reserve the other half for serving).
    6 Bramley Apples, 1 teaspoon Cinnamon
  • Spoon the crumble topping onto the apples and bake in the oven for 40-45 minutes until golden brown. Serve with the reserved toffee sauce.

Notes

Variations:
  • Add chopped nuts, such as pecans or walnuts, to the crumble topping for extra crunch and flavour.
  • Substitute the Bramley apples with another variety of cooking apple, such as Granny Smith.
  • For a healthier version, use coconut oil instead of butter in the crumble topping and coconut cream instead of single cream in the toffee sauce.
  • Add a pinch of nutmeg or ginger to the crumble topping for extra warmth and spice.
 
Storage:
Store - If you have any leftover crumble, let it cool completely before transferring it to an airtight container. Store the crumble in the fridge for up to 3 days.
Reheat - To reheat the crumble, preheat your oven to 180°C (350°F) (. Place the crumble in an oven-safe dish and bake for 10-15 minutes, or until heated through. You can also reheat individual portions in the microwave or air fryer.
Freeze - The crumble can be frozen for up to 3 months.
 
Nutrition:
The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.
 

Nutritional Information (Approximate)

Calories: 699kcal | Carbohydrates: 122g | Protein: 12g | Fat: 21g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 19mg | Sodium: 17mg | Potassium: 366mg | Fiber: 7g | Sugar: 77g | Vitamin A: 285IU | Vitamin C: 9mg | Calcium: 95mg | Iron: 4mg
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