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Apple crumble - Take Stock Magazine

Toffee Apple & Spiced Berry Crumble

Lyle's Golden Syrup®
Serves: 5
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  • 30g self raising flour
  • 30g unsalted butter
  • 2g ground cinnamon
  • 30g Tate & Lyle Soft Dark Brown Sugar
  • 30g hazelnuts, chopped
  • 60g desiccated coconut, toasted
  • 60g flaked almonds, toasted
  • 40g puffed wild rice
  • 325g Bramley apples, peeled, cored & chopped
  • 80g butter
  • 50g Tate & Lyle Soft Dark Brown Sugar
  • 2g cinnamon
  • 2g salt
  • 80g Lyle’s Golden Syrup
  • 40g raspberries
  • 90g blackberries
  • 30g blueberries
  • 5 whole apples
  • 250g Tate & Lyle Soft Dark Brown Sugar
  • 125g Lyle’s Golden Syrup
  • 30g blueberries


  2. Preheat the oven to 160°C
  3. Combine the flour and butter in a large mixing bowl then add the cinnamon and make a crumb with the mix
  4. Add the sugar and hazelnuts, then mix the ingredients together and pour into a baking tray
  5. In a new baking tray add the coconut and flaked almonds. Then place both trays into the oven
  6. Remove the almond and coconut mix after 8 minutes and the crumble mix after 30 minutes. Leave to cool at room temperature before mixing both mixes together in bowl
  7. Add the rice then leave in an airtight container until required
  9. Place the apples into a large saucepan with the butter, sugar, cinnamon and salt and cook over a medium heat for 8 minutes until softened. Remove from the heat and add the berries
  10. Toss all the ingredients together, pour into a container and store in the fridge until required
  12. Preheat the oven to 160°C
  13. Remove the tops from the apples and using an ice cream scoop, core out the apples until the weight is reduced by 50%. Place on a parchment lined tray and bake for 15 minutes. Remove from the oven and allow to cool
  14. Add the sugar and syrup to a large saucepan and cook over a medium heat until the mixture reaches 150°C
  15. Reduce the heat to low then using metal tongs dip the baked apples in the caramel and place on a parchment lined tray to cool
  16. TO SERVE
  17. Spoon the warm filling into the warm apples, top with crumble and serve with thick vanilla custard
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