Toffee Apple Crumble Slices


  • 1 ½ red apples (sliced and cored)
  • 1 tablespoon caster sugar
  • 6.3oz-180g self-raising flour (sifted)
  • 2 medium eggs (free range)
  • ½ tablespoon sunflower oil
  • ½ tablespoon mixed spice
  • 1 teaspoon vanilla extract
  • 3.3fl oz-100ml whole milk
  • 6.3oz-180g golden caster sugar
  • ½ teaspoon baking powder
  • 1 red apple (cored and blitzed in a mini blender)
  • 6.3oz-180g baking margarine
Crumble Topping
  • 2.8oz-80g golden caster sugar
  • 2.4oz-70g plain flour (sifted)
  • 1.4oz-40g oats
  • 1.7oz-50g walnuts (finely chopped)
  • 2.1oz-60g unsalted butter (room temperature)
Toffee Drizzle Sauce
  • 2 tablespoons golden syrup
  • 12 toffees
  • 0.3fl oz-10ml whole milk


  1. Pre-heat oven with an over tray inside to 320˚f/160˚c regular oven or 284˚f /140˚c fan assisted oven. Grease a 20cm/8" square cake tin and set to one side
  2. Start by thinly slicing the red apple (discard the core) for the base and placing into a large mixing bowl, add the tablespoon of caster sugar and mix together. Line the base of the prepared tin with the sugared apple evenly and set to one side
  3. Next, make the cake mix. In a separate large mixing bowl, add the sifted flour, mixed spice, baking powder, golden caster sugar and baking margarine. Mix well into a paste using an electric hand-whisk or stand mixer. Set to one side
  4. In a separate mixing bowl, add the eggs, sunflower oil, milk and vanilla extract, whisk together until light and fluffy and pour into the prepared butter mix. Combine the two mixtures together thoroughly and set to one side
  5. Core the whole red apple and chop into chunks, throwing the core away. Place the chunks of apple into a mini food blender and whizz into a paste (or very finely chop). Add to the cake mix and combine one last time
  6. Pour the mix into the pre-prepared tin and smooth out evenly. Set to one side whilst you make the crumble topping
  7. To make the crumble, place the flour and butter into a large mixing bowl and rub together using your fingertips until well combined. Add the golden caster sugar, oats and walnuts and resume crumbling together using your fingertips until it resembles fine breadcrumbs. Sprinkle over the top of the cake mix evenly and lightly press down into the mix (very lightly)
  8. Pop into the oven for 1 hour and 10 minutes or until golden brown and you can insert a skewer into the centre and it comes out clean. Remove from the oven and allow to cool in the tin for 10 minutes before removing to cool completely
  9. 5 minutes before the cake is ready, start making the toffee drizzle sauce in a small saucepan over a low heat. Add all the sauce ingredients to the pan and continuously stir until melted and combined. Immediately remove from the heat when this is done and pour over the cake once it is out the oven (tip: wash the toffee pan straight away as it will be a pain to clean once it has cooled)
  10. Cut into slices. Best served warm with cream/custard/ice-cream

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