3rd Recipe Teaser – Competent Cooking

Toffee Apple and Pecan Crumble

A classic crumble with a twist.  Serves 6.

Ingredients:
4 large bramley apples – peeled, cored and thinly sliced
75g butter
75g light muscovado sugar
1 tablespoon double cream

For the crumble topping:
150g Dean’s Shortbread, made into fine crumbs
50g butter
50g pecan nuts, chopped

Method:
Pre-heat the oven to 170C.
Place the light muscovado sugar and butter into a small saucepan along with the tablespoon of double cream – melt over a low heat. Bring gently to the boil and simmer for three minutes until you have a smooth toffee sauce. Remove from the heat.
Place the prepared apples into an ovenproof dish, pour over the toffee sauce.
Prepare the crumble topping by melting the butter in a saucepan.
Add in the shortbread crumbs along with the chopped pecans and stir well.
Scatter the crumble mixture evenly over the toffee apples and place in the pre-heated oven for 35-40 minutes, or until golden brown and bubbling.
Serve warm with a spoonful of double cream and a dusting of grated nutmeg.

Recipe from Dean’s of Huntly.