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Lyle’s® Toffee Apple & Spiced Berry Crumble

A sticky crystallised apple filled with a hearty fruit compote and crunchy topping.


  1. For the Crumble: Preheat the oven to 160°C Fan / Gas Mark 3. Combine the self raising flour and butter in a large mixing bowl then add the cinnamon.
  2. Rub the mix together with the palms of your hands to form a crumb. Add the Tate & Lyle® Soft Dark Brown Sugar and chopped hazelnuts, then mix the ingredients together and pour into a baking tray.
  3. In a new baking tray add the coconut and flaked almonds. Then place both trays in the oven.
  4. Leave to cool at room temperature before mixing both mixes together in bowl.
  5. Add the puffed wild rice then leave in an air tight container until required.
  6. For the Filling: Peel, core and chop the apples, then place in a large saucepan with the butter, Tate & Lyle® Soft Dark Brown Sugar, cinnamon and salt.
  7. Cook over a medium heat for 8 minutes until softened. Remove from the heat and add the berries. Toss all ingredients together, pour into a container and store in the fridge until required.
  8. For the Toffee Apples: Preheat the oven to 160°C Fan / Gas Mark 3. Remove the tops from the apples and using an ice cream scoop, core out the apples until the weight is reduced by 50%.
  9. Place on a parchment lined tray and bake for 15 minutes. Remove from the oven and allow to cool.
  10. Add the Tate & Lyle® Soft Dark Brown Sugar and Lyle’s Golden Syrup® to a large sauce pan. Cook oven a medium heat until the mixture reaches 150°C.
  11. Reduce the heat to low then using metal tongs dip the baked apples in the caramel and place on a parchment lined tray to cool.
  12. Spoon the warm filling into the warm apples, top with crumble then serve with a thick vanilla custard.