*This post may contain affiliate links. Please see my disclosure for more details!*
A delicious twist on Toffee Apples, Apple Pie, and Apple Crumble… A yummy dessert perfect for Autumn – Hello Heaven!
So, I’ve had requests for many Apple recipes over this Autumn season so far, and yes.. I’ve only just got round to it – however, this is DELICIOUS. It combines the delicious flavours of Toffee Apples (That we all know and love..), Apple Pie, and Apple Crumble.
How can that not sound delicious?! I had so much experimentation with this one due to apples producing so much liquid all of the time, and therefore ruining the pastry… but this recipe is tried and tested so many times over that its a success!
This recipe is a different version to my Apple & Blackberry Crumble Pie and I am obsessed with it! The thing is, this one has caramel involved and as we all know…. that is perfectly acceptable in my books!
Don’t worry, I will be posting recipes for all of the desserts included in this one over time, but I thought that this would be a good idea for all of the requests I have received on Facebook for Halloween this year – ITS SO YUMMY!
The sweet shortcrust pastry gives a nice lining to the dessert that everyone loves in a pie, as well as having the crumbly sweet & crunchy topping of the Crumble is the perfect match to the gooey caramel Apple layer in the middle. Hello heaven!
The Caramel is out of a tin, as its easier that way – and the thickness of it marries so well with the baking – and the sweetness of the Caramel matches the tartness of cooking apples, overcoming my slight problem of not liking cooked apples some time (as they’re so tart!)
You can easily cheat with this recipe and make it so so much easier, but I do try to put out a full recipe when I can. Simply swap the homemade pastry for some shop bought Sweet Shortcrust Pastry, and swap the homemade crumble for a bag of ready made mix!
There is no shame in using premade stuff. I nearly always will buy Puff Pastry as I really can’t be arsed to make it, and even other times I will buy premade shortcrust if I’m in a rush.
You can easily also just turn this into a delicious crumble, and completely forget about the pastry. But in all honesty, I like making this into a delicious Pie. Serve it with some Custard, Cream, Ice Cream and more and it will please anyone!
A heart-warming dessert that would suit Autumn, Winter, or even the rest of the year. Enjoy! x
A delicious twist on Toffee Apples, Apple Pie, and Apple Crumble... A yummy dessert perfect for Autumn - Hello Heaven!
- 175 g Plain Flour
- 100 g Unsalted Butter (cold/diced)
- 1 tbsp Icing Sugar
- 1 Egg Yolk
- 500 g Cooking Apple (peeled & cored weight)
- 100 g Light Brown Sugar
- 1/2 tsp Ground Cinnamon
- 100 g Caramel
- 120 g Plain Flour
- 60 g Caster Sugar
- 60 g Unsalted Butter (cold/diced)
Sift the flour, icing sugar, and add the diced butter, egg yolk, and 1tbsp of cold water into a food processor. Blitz quickly on the pulse setting until the mixture starts to bind, it shouldn’t take too long at all!
Grease & flour a Deep 23-25cm Tart Tin – Roll the pastry mix out onto a lightly floured surface to the thickness of 1-2 £1 coin(s).
Press the pastry into the tin and trim & neaten the edges. Fill any gaps of the pastry with any excess pastry so its all covered! Refrigerate for 1/2 an hour!
Preheat the oven to 200C/180C Fan – Cover the pastry with baking parchment and fill with baking beans/rice and bake the pastry ‘Blind’ for 15 minutes!
Remove the parchment and the beans and bake for an extra 5-10 minutes or until the pastry is cooked through and turning golden! Leave to cool in the tin.
Chop the peeled and cored apples into inch size pieces so they’re still reasonably sized. Add the apple to a large heavy based pan, along with the sugar, cinnamon and two tablespoons of water.
Cook the apple in the pan, whilst stiring, over a medium heat for five minutes. After the five minutes, stop stiring and add the pan lid and leave to ‘simmer’ for another five minutes.
You basically need the fruit to still have texture and firmness. If the apples are getting very soft quickly, turn the heat off and move onto the next step as you don't want it to be too liquid!
Rub together the Sugar, Flour and Butter until the mixture resembles bread crumbs. The butter needs to be cold for it to work!
Add the apple into the pie case and carefully dollop over the caramel in small spoonfuls!
Sprinkle over the crumble mixture. Bake the pie in the oven for 25-30 minutes until the crumble mixture on top is golden!
Once baked, leave the pie to cool for about 30 minutes as its going to be very hot. Once cooled slightly, remove from the tin and enjoy warm! I add a scoop of Vanilla or Clotted Cream Ice cream… or, leave it to cool and also enjoy cold!
- When buying the apples, buy above the 500g as thats the chopped and peeled weight. You need to aim for about 650-750g of apples, to make sure that its enough!
- As you are cooking the fruit in a pan, it really can vary in time. Other hobs/heats could take a full 10 minutes longer than mine for example so keep an eye on it!
- I reeeeally would recommend using COOKING apples for this rather than regular eating apples because of the length of time the cake is baking for. If you used regular apples, there is a chance they’d turn to mush, and then the cake wouldn’t bake well either. The lovely bright green cooking apples are the ones you’re after!
- I used Carnations Caramel for the caramel!
- This dessert will last in the fridge for up to 3 days, but is best on the day of baking!
- RECIPE UPDATED SEPTEMBER 2019
- The original recipe was very similar, just a different method.
- In the original I used 300g apples, thinly sliced and dried between paper towels to reduce liquid.
- And the recipe used 3tbsp cornflour, mixed in with 75g brown sugar and the apples, layered onto the pie base.
You can find my other Dessert & Halloween Recipes on my Recipes Page!
© Jane’s Patisserie. All images & content are copyright protected. Do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words and credit me, or link back to this post for the recipe.