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
Step 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
Step 3
In a new baking tray add the coconut and flaked almonds. Then place both trays in the oven.
4
Step 4
Leave to cool at room temperature before mixing both mixes together in bowl.
5
Step 5
Add the puffed wild rice then leave in an air tight container until required.
6
Step 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
Step 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
Step 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
Step 9
Place on a parchment lined tray and bake for 15 minutes. Remove from the oven and allow to cool.
10
Step 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
Step 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
Step 12
Spoon the warm filling into the warm apples, top with crumble then serve with a thick vanilla custard.