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How to make a delicious toffee apple crumble or pie. With instructions for making the pastry and crumble with videos

Updated on November 6, 2013

You can't beat a good apple pie, or could you with an apple crumble?

Whether you prefer a crumble or a pie, it doesn't matter as I have included both recipes to be added to a delicious filling of toffee apple.

It makes me salivate thinking about it, mmmmmmmmmmm.

A twist on the classic recipe that will leave you wanting more and more. The only trouble you will have after trying it is how much you will need to hit the gym after because you have eaten too much.

5 stars from 1 rating of Toffee apple pie or cumble:

It doesn't matter which one you prefer!

Shop bought products are very good, and buying the pastry or crumble mixture has no shame attached to it. So if you want to make this quick and easy you can. Not everyone is cut out to making good pastry.

So, I am going to start by adding the instructions for the filling first so you can concentrate on this delicious part of the recipe:

For the filling you will need:

  • 100ml (3 1/2 fl oz) water
  • 225g (8 oz) sugar
  • 30 ml ( 1 fl oz) golden syrup
  • 30 g (1 oz) butter
  • 450g (1 lb) cooking apples which have been peeled and cored.
  • 450g (1lb) eating apples which have been peeled and cored.

How do I make the filling?

  1. You need to peel, core and cut the apples into wedges.
  2. Next, in a saucepan, dissolve the sugar into the water and bring to the boil.
  3. Reduce the heat once it boils and add the golden syrup and butter.
  4. Stir to dissolve everything and bring back up to the boil. Make sure you are constantly stirring here or it will burn to the bottom of your saucepan.
  5. Turn the heat down once it makes a thick liquid.
  6. Next add in the apples and cook until they are soft. Again it needs to be constantly stirred so you don't burn it.
  7. Once you have nice soft and succulent apples then your filling is ready to be added to your pie, or the crumble added to it!

The filling:

To make a crumble you need:

  • 150g (5oz) sugar
  • 150g (5oz) butter (room temperature)
  • 150g (5oz) plain flour

Crumbles are simple:

  1. Preheat the oven to 180 °C / 350 F / Gas mark 4
  2. First, add the sugar to a large bowl.
  3. Cut the butter up into small cubes and add to the sugar.
  4. Using the back of a spoon, squash the butter into the sugar and start to mix.
  5. Once you have one complete mixture, where the yellow of the butter has whitened a touch, you can then sieve the flour into it.
  6. Using your fingertips this time, pick the mixture up and let it drop back into the bowl. This is called the rubbing in technique. And this should be done until you have a mixture that resembles breadcrumbs.
  7. Once this is achieved it is ready to be sprinkled on top of the toffee apple mixture (which has been spooned out into an oven proof dish) and placed in the oven until the crumble is golden brown - around 15-20 minutes.

Lattice top:

Toffee apple pie with a full lid:

What do I need to make the pastry?

  • 50g (1.8 oz) butter (room temperature)
  • 225g (8oz) sugar
  • 350g (12oz) plain flour
  • 2 large eggs
  • A little milk
  • A little cinnamon.

How do I make the pastry?

  • First, add the sugar to a large bowl.
  • Cut the butter up into small cubes and add to the sugar.
  • Using the back of a spoon, squash the butter into the sugar and start to mix.
  • Once you have one complete mixture, where the yellow of the butter has whitened a touch, add one egg at a time and stir slowely.
  • Then add half of the flour and stir.

Note: if the mixture curdles when stiring the eggs, stop and then add a little flour and keep on stiring.

  • After adding the second egg, and the rest of the flour the mixture should be stired for a little while using a spoon until it clumps together.
  • You should then squash the mixture between your hands to create a ball of dough. Keep on working the dough until it all sticks together in one large ball.
  • This dough needs to be cling filmed and placed in the fridge to cool.
  • Leave for 45 minutes to 1 hour.

Note: This is ideal time to make your filling.

  • Once you take the dough out of the oven, Preheat the oven to 180 °C / 350 F / Gas mark 4
  • Spread a little butter around the pie tin to save it from sticking.
  • Roll out the pastry over a layer of flour to stop it sticking to the side.
  • The pastry should be around 2-3mm thick or the size of two coins.
  • Place your pie tin on the top of the pastry and cut out the shape for the top of your pie.
  • Alternatively you can cut strips of pastry so you can layer your pie with this.
  • The rest of the pastry can be picked up using the rolling pin and placed over the top of the tin. This should be pushed down gently to fill the tin out.
  • Then spoon in the filling.
  • To the top of this place the 'lid' on or criss cross the strips of pastry depending on the finish you wanted. Where the pastry meets, you should pinch the two parts together.
  • If needed, trim the pastry to make a good finish.
  • Brush the top with a little milk and place in the oven for 40-45 minutes or until golden brown.
  • When you take it out, sprinkle with a little sugar and cinnamon.
  • Serve with ice cream, or custard, or cream.

So, have fun making the pie or crumble with the delicious filling of toffee apple.


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    • Jacqueline4390 profile image

      Jacqueline Williamson BBA MPA MS 4 years ago from Memphis

      WOW ... I gained 20 pounds just looking at this. Good job!