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Toffee Apple Crumble




Source of Recipe


Sainbury's


List of Ingredients




¾ x 500g block frozen jus-rol shortcrust pastry, defrosted
100g unsalted butter
100g granulated sugar
500g bramley apples, peeled, cored and sliced (This is approximately 3 apples)
125g Taste the Difference maple fudge, cut into 1cm pieces
227g pack topping for crumble



Recipe



Preheat the oven to 180°C, 350°F, Gas Mark 4.

Roll out the pastry on a lightly floured worksurface to a thickness of 5mm. Use to line a 20cm loose bottomed shallow cake tin. Prick the base with a fork, cover and place in the fridge until needed.

In a large frying pan heat the butter and sugar until liquid like, then add the apple and cook for 5-7 minutes or until tender. Drain and cool slightly.

Remove the case from the fridge and fill with the drained apple along with the fudge pieces. Finish with the crumble topping.

Place in the preheated oven and cook for 50-60 minutes or until the crumble topping is golden brown.