Toffee Apple Crumble Pie

apple, Apple Crumble, Dessert, Meat tinsel, Pie, Toffee apple -

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‚ÄĚ 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!


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