APPLE CRUMBLE

CRUMBLE:

Put the flour into a large mixing bowl and use your fingers to rub in the unsalted butter intil it looks like bread crumbs. Stir in 4 tablespoons of the demerara sugar and chopped hazelnuts and then cook in the preheated oven for 5 to 10 minutes

TOFFEE:

Spoon the Golden Syrup into a saucepan while heating over a low heat. Now add the sugar, 1 tablespoon of the unsalted butter, the vanilla extract and all the cream. Gently bring to the boil and then let simmer for 3 minutes while stiring constantly. Take this off the heat and put to one side

PEAR AND FILLING:

Use the unslated butter thats left and place in a frying pan and melt over a low heat. While melting peel and chop the pears. Add them to the pan and cook for 3 minutes while stirring. Stir in the pre made toffee and carry on cooking at a low heat for a further 3 minutes.

Take the Pear and toffee mix a put in an oven proof dish. Place the crumble topping on top of the mixure making sure it fully covers the pear and toffee mix. Bake all this for 25 to 30 minutes in the oven until the crumble has a brown crunchy topping.

Oven – Preheat to 200C / Gas Mark 6

Filling: 5 pears3 table spoons of Golden Syrup2 table spoons of unsalted butter3 table spoons of demerara Sugarhalf a table spoon of vanilla extract2 table spoons of Single Cream

Crumble: 100 grams of unsalted diced butter2 table spoons of thinky chopped hazelnuts115 grams of self raising flour5 table spoons of demerara sugar

Chick here to see my favorite.....Apple Crumble