Toffee apple crumble recipe
 Toffee adds a decadent twist to a classic apple crumble. Serve with lashings of custard. 100ml/3½fl oz water225g/8oz granulated sugar30ml/1fl oz golden syrup30g/1oz unsalted butter 450g/1lb cooking apples, peeled, cored and sliced into wedges 450g/1lb eating apples, peeled, cored and sliced into wedges 100ml/3½fl oz water 225g/8oz granulated sugar 30ml/1fl oz golden syrup 30g/1oz unsalted butter 450g/1lb cooking apples, peeled, cored and sliced into wedges 450g/1lb eating apples, peeled, cored and sliced into wedges 150g/5oz plain flour100g/3½oz unsalted butter 100g/3½oz demerara sugar 150g/5oz plain flour 100g/3½oz unsalted butter 100g/3½oz demerara sugar 6 free-range egg yolks75g/2½oz caster sugar600ml/1 pint 1½fl oz whole milk1 vanilla pod, seeds only 6 free-range egg yolks 75g/2½oz caster sugar 600ml/1 pint 1½fl oz whole milk 1 vanilla pod, seeds only Method Preheat the oven to 180C/350F/Gas 4.For the toffee apples, place the water and sugar into a saucepan and slowly bring up to the boil. Reduce the heat once the sugar has melted, add the syrup and butter and then bring up to the boil again, stirring constantly. Turn down the heat, add the apples and cook, stirring gently, until just soft. Place into an ovenproof dish.For the crumble, rub the flour, butter and sugar together in a bowl with your fingertips until the mixture resembles breadcrumbs. Spoon the crumble evenly over the toffee apple mixture and place in the oven to bake for 15 minutes, or until crisp and golden-brown.For the custard, place the egg yolks and sugar into a bowl. Place the milk and vanilla seeds into a saucepan and bring to the boil, then pour into the egg and sugar mixture. Whisk until well-combined. Return the custard mixture to the saucepan and warm over a low heat until it thickens enough to coat the back of a spoon.To serve, divide the crumble between 4-6 serving plates and place a dollop of custard on each. Preheat the oven to 180C/350F/Gas 4. Preheat the oven to 180C/350F/Gas 4. For the toffee apples, place the water and sugar into a saucepan and slowly bring up to the boil. Reduce the heat once the sugar has melted, add the syrup and butter and then bring up to the boil again, stirring constantly. For the toffee apples, place the water and sugar into a saucepan and slowly bring up to the boil. Reduce the heat once the sugar has melted, add the syrup and butter and then bring up to the boil again, stirring constantly. Turn down the heat, add the apples and cook, stirring gently, until just soft. Place into an ovenproof dish. Turn down the heat, add the apples and cook, stirring gently, until just soft. Place into an ovenproof dish. For the crumble, rub the flour, butter and sugar together in a bowl with your fingertips until the mixture resembles breadcrumbs. Spoon the crumble evenly over the toffee apple mixture and place in the oven to bake for 15 minutes, or until crisp and golden-brown. For the crumble, rub the flour, butter and sugar together in a bowl with your fingertips until the mixture resembles breadcrumbs. Spoon the crumble evenly over the toffee apple mixture and place in the oven to bake for 15 minutes, or until crisp and golden-brown. For the custard, place the egg yolks and sugar into a bowl. Place the milk and vanilla seeds into a saucepan and bring to the boil, then pour into the egg and sugar mixture. Whisk until well-combined. Return the custard mixture to the saucepan and warm over a low heat until it thickens enough to coat the back of a spoon. For the custard, place the egg yolks and sugar into a bowl. Place the milk and vanilla seeds into a saucepan and bring to the boil, then pour into the egg and sugar mixture. Whisk until well-combined. Return the custard mixture to the saucepan and warm over a low heat until it thickens enough to coat the back of a spoon. To serve, divide the crumble between 4-6 serving plates and place a dollop of custard on each. To serve, divide the crumble between 4-6 serving plates and place a dollop of custard on each.