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Butterscotch apple crumble

Butterscotch apple crumble


The addition of butterscotch cuts through the tartness of the apple

  • Feeds 6 Feeds 6
  • Ready in 1 hour 15 minutes

Each serving contains

  • Energy
    2218kj 531kcal
  • Fat
    High 41%
  • Saturates
    High 90%
  • Sugar
    High 52%
  • Salt
    Low 1%

% of adult’s reference intake | Carbohydrates per serving : 64g

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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)


  1. First, make the topping. Mix the flour and sugar in a large bowl
  2. 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)
  3. Set aside
  4. Next, make the filling
  5. Melt the butter in a medium saucepan over a medium heat
  6. 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
  7. Reduce the heat to low. Carefully pour the vanilla cream into the pan, whisking as you go
  8. Preheat the oven to 190°C/fan 170°C/gas 5
  9. Add the apple slices to the pan and gently stir them in, so they're completely coated in the butterscotch
  10. Transfer the mixture to a medium oven dish
  11. Scatter the crumble evenly over the top, then bake for 30-40 mins, or until the crumble is golden and the filling is bubbling
  12. While the crumble is in the oven, make the custard, following the recipe on page 71
  13. If you've already made the custard, gently warm it in a saucepan over a low heat, stirring continuously, for about 5 mins
  14. 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.