Toffee apple crumbles

Apples, caramel, golden crumble and cream - is there any better combination than this? This is apple crumble on steroids

  • 15 mins preparation
  • 35 mins cooking
  • Serves 6
  • Print


Toffee apple crumbles
  • 6 large or 8 medium apples, peeled, cored, cut into 2 cm wedges
  • 1/2 teaspoon ground cinnamon
  • 400 gram can caramel top'n'fill
  • 1/4 cup thickened cream
  • 1/2 teaspoon salt
  • whipped thickened cream, to serve
  • 1/2 cup self-raising flour
  • 1/2 cup raw sugar
  • 1/3 cup rolled oats
  • 90 gram softened chilled butter


Toffee apple crumbles
  • 1
    Preheat oven to moderate, 180°C. Place six 1-cup ovenproof dishes on an oven tray.
  • 2
    In a medium saucepan, combine apples and cinnamon. Cook, covered, on medium 6-8 minutes, shaking occasionally until just tender. Remove from heat. Cool 15 minutes.
  • 3
    In a large bowl, stir together flour, sugar and oats. Using fingertips, rub in butter to make crumble consistency.
  • 4
    Add half caramel, cream and salt to apples. Mix well and divide evenly among dishes. Sprinkle crumble over.
  • 5
    Bake 20-25 minutes, until golden brown. Serve with warmed remaining caramel and cream.


Apples can be replaced with pears if preferred, or try half apple and half pears.

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