
Butterscotch apple crumble
https://www.coop.co.uk/recipes/butterscotch-apple-crumble
The addition of butterscotch cuts through the tartness of the apple
Each serving contains
% of adult’s reference intake | Carbohydrates per serving : 64g
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Ingredients
For the topping 150g Co-op plain white flour 90g Co-op Fairtrade dark brown soft sugar 100g Co-op unsalted butter, chilled and cut into small cubes
For the filling 50g Co-op unsalted butter 150g Co-op Fairtrade dark brown soft sugar 100ml Co-op double cream ¼ tsp vanilla extract 2 large cooking apples, peeled, cored and sliced Perfect custard, to serve (see recipe on page 71)
Method
- First, make the topping. Mix the flour and sugar in a large bowl
- Add the butter a few cubes at a time, rubbing it in with your fingers until it looks like chunky breadcrumbs (some lumps are good for extra crunch once it’s cooked)
- Set aside
- Next, make the filling
- Melt the butter in a medium saucepan over a medium heat
- Stir in the sugar and cook for 3-5 mins, stirring occasionally, so it doesn’t burn. Meanwhile, pour the cream into a jug and stir in the vanilla
- Reduce the heat to low. Carefully pour the vanilla cream into the pan, whisking as you go
- Preheat the oven to 190°C/fan 170°C/gas 5
- Add the apple slices to the pan and gently stir them in, so they're completely coated in the butterscotch
- Transfer the mixture to a medium oven dish
- Scatter the crumble evenly over the top, then bake for 30-40 mins, or until the crumble is golden and the filling is bubbling
- While the crumble is in the oven, make the custard, following the recipe on page 71
- If you've already made the custard, gently warm it in a saucepan over a low heat, stirring continuously, for about 5 mins
- Serve the crumble in bowls, with the custard to pour over
This recipe is from Poppy Cooks: The Food You Need by Poppy O‘Toole (Bloomsbury). Photography by Louise Hagger.