Ingredients:

  • 6 large Cooking Apples (approx. 1 kg), peeled, cored, and cut into 1-inch chunks
  • ¼ cup (50 g) Granulated Sugar
  • 1 teaspoon Ground Cinnamon
  • 1 tablespoon Fresh Lemon Juice
  • 4 tablespoons (55 g) Unsalted Butter, cubed (for sauce)
  • ½ cup (110 g) Dark Brown Sugar, packed (for sauce)
  • ½ cup (120 ml) Double Cream (Heavy Cream)
  • ¼ teaspoon Sea Salt
  • 1 ¼ cups (150 g) All-Purpose (Plain) Flour
  • ¾ cup (75 g) Rolled Oats (not instant)
  • ½ cup (115 g) Unsalted Butter, cold and cubed (for topping)
  • ¼ cup (50 g) Light Brown Sugar (for topping)
  • ½ teaspoon Vanilla Extract (optional)

Instructions:

  1. Prepare the Topping: In a large bowl, whisk together the flour, oats, and light brown sugar. Add the cold, cubed butter. Use your fingertips, a pastry blender, or two knives to rub the butter into the flour mixture until it resembles coarse breadcrumbs, ensuring some pea-sized chunks remain. Place the topping mixture in the fridge to chill.
  2. Prepare the Apple Base: Combine the peeled and chopped apples with the granulated sugar, cinnamon, and lemon juice in a bowl. Transfer the spiced apple mixture evenly into a prepared 9x13 inch baking dish.
  3. Make the Sticky Toffee Sauce: In a medium saucepan over medium heat, melt the 4 tablespoons of butter with the dark brown sugar and sea salt. Stir continuously until the sugar is fully dissolved and the mixture begins to bubble slightly (about 3 minutes).
  4. Finish the Sauce: Remove the pan from the heat and carefully whisk in the double cream until smooth and glossy. Immediately pour the hot toffee sauce evenly over the apples in the baking dish.
  5. Assemble and Bake: Scatter the chilled crumble topping evenly over the layer of apples and sauce. Bake in a preheated oven at 180°C (350°F) for 40–45 minutes, or until the topping is a deep golden brown and the sauce is bubbling merrily up the sides of the dish. If it browns too quickly, loosely tent with foil.
  6. Rest and Serve: Remove the pudding from the oven and let it rest for 10 minutes. This resting time allows the toffee sauce underneath to thicken slightly. Serve warm with custard or vanilla ice cream.