Apple crumble traybake with toffee cream

Dulce de leche makes a speedy yet delectable accompaniment to Jo Pratts fruity mix of tender apples and crunchy almond crumble
By Jo Pratt
Apple crumble traybake with toffee cream
  • Rating:
  • Serves: 6
  • Cook Time: 40 minutes
  • Prep Time: 30 minutes
  • Effort: easy

Ingredients

For the base

  • 125 g chilled butter, diced
  • 100 g caster sugar
  • 150 g ground almonds
  • 140 g plain flour

For the filling and topping

  • 125 g butter
  • 125 g caster sugar
  • 150 g ground almonds
  • 25 g plain flour
  • 1½ tsp ground cinnamon
  • 1 tsp baking powder
  • 2 large eggs, lightly beaten
  • 3 small-medium bramley apples
  • 50 g toasted flaked almonds
  • 2 tbsp demerara sugar

For the toffee cream

  • 200 g full-fat creme fraiche
  • 225 g dulce de leche

Method

1. For the base: preheat the oven to 160C/140C fan/Gas 3. Butter and line a 20 x 30cm baking tray with baking paper.

2. Put the chilled butter, caster sugar, ground almonds and flour in a food processor and pulse to a doughy consistency. Press into the base of the prepared tin, using the back of a large spoon. Bake for 10-15 minutes, until golden.

3. For the filling and topping: put the butter, sugar and ground almonds in a food processor and pulse to a rough crumbly consistency. Remove a couple of spoonfuls and set aside for the crumble topping.

4. Add the flour, 1 teaspoon of the cinnamon, plus the baking powder and eggs to the food processor bowl and blend briefly to form a soft batter.

5. Peel and core the apples then cut them into chunks about 1cm wide.

6. Spread the batter over the cooked pastry base and scatter the apples on top.

7. Lightly crush the flaked almonds in your hands and mix them with the reserved crumble topping, plus the demerara sugar and the remaining ½ teaspoon of cinnamon. Scatter this mixture over the top of the apples.

8. Bake for 25 minutes or until the crumble topping is golden. Leave to cool slightly in the tin before slicing.

9. For the toffee cream: mix together the crème fraîche and dulce de leche until smooth and chill until needed.

10. Cut the traybake into pieces of the desired size and serve with a dish of the toffee cream alongside.

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