Toffee Apple Crumble Pie
Christmas can come early with a little help from our Meat Tinsel Festive Seasoning!! This mind boggling pudding captures all the flavour profiles of toffee apples, apple crumble and apple pie with a Christmas spin!
Swap the apple for peach for an amazing peach cobbler.
- 500g Apples (Granny Smith or 3 200g tinned)
- 4 heaped Tbsp Light Brown Sugar
- 4 heaped Tbsp Unsalted Butter
- 2 Tbsp A&O Meat Tinsel Seasoning
- 300g Sweet Shortcrust Pastry
- 200g Plain Flour
- 50g Rolled Oats
- 100g Cold Unsalted Butter (cubed)
- 100g Caster Sugar
- Toffee/ Caramel Sauce
Peel and core the Granny Smith Apples, or open and drain the tinned apples and chop into small pieces.
Add the apple pieces to a pot with the light brown sugar, unsalted butter and the A&O Meat Tinsel Festive Seasoning. Over a medium heat, stir until the butter and sugar have completely melted down and cook for a further 10 minutes.
Place a large strainer over a bowl and empty the apple and all the liquid into the strainer. Pour all the liquid that’s caught in the bowl back into the pot and cook for another 5-10 minutes stirring continuously until the liquid has reduced and thick-ened. When thickened, take off the heat and add the apples back into the pot and mix everything together. Transfer into a container or bowl to cool.
To make the crumble topping, mix the plain flour, rolled oats and caster sugar and then rub the cold unsalted butter cubes a little at a time into the flour mix until small crumbs form. Set aside.
Roll out the sweet shortcrust pastry to approx. 5mm and place into an 11” pie dish and trim the edges. Blind bake using baking paper and baking beans or rice for 15 mins at 180C until golden. Allow to rest for 15-20 mins before adding the cooled apple filling and spread out evenly. Sprinkle over the crumble mix and bake at 180C for 25-30 minutes.
Allow to rest for 10 mins (if you can resist!) before slicing, serve with a scoop of ice-cream and a drizzle of toffee sauce!