This is the recipe I shared on BBC Radio York for the Bake Of The Week and when I was thinking about which recipe to share I wanted one that would reflect the time of year.
I chose this one because I thought it was a perfect seasonal recipe for the beginning of Autumn, when the mornings are a little cooler and the days are becoming shorter. The squidgy caramel, sharp apple and buttery crumble are fitting for Halloween and Bonfire night celebrations but also served with a heap of custard , ice cream or even lashings of crème fraiche for a pudding
What you need:
A baking tin 20cm square or 16cm x 26cm
For the shortbread base:
175 unsalted butter ( cut into cubes )
225g plain flour
75g golden caster sugar
For the toffee apple filling:
150g unsalted butter ( plus a little extra to fry the apples )
400g condensed milk
150g light brown soft sugar
2 apples ( I used Red Pippins , also known as Fiesta as they have a superb aromatic flavour and are crisp and sweet )
For the crumble topping:
165g plain flour
100g chilled unsalted butter (cut into cubes )
45g light brown soft sugar
What to do:
- Prepare the tin first. Line the tin with greaseproof paper, leaving an inch of paper sticking up around the edge so you can lift out the squares later
- Preheat the oven to 180C/350F/gas mark 4 Bake for 5 mins then reduce the heat to 150C/300F/gas mark 2 and bake for a further 35 mins.
- For the shortbread base: If you have a food processor pulse all the ingredients together until they resemble breadcrumbs. Press them down evenly in the tin and prick all over with a fork.
- Set aside to cool and turn heat up to 200C/400F/gas mark 6
- For the crumble topping : pulse the topping ingredients in a food processor into crumbs , set aside
- For the toffee apple filling: Peel and cut the apples into chunks . Fry them in a pan with a little butter until soft.
- Melt the butter with the condensed milk and sugar in a saucepan over a medium heat then bring back to the boil and simmer for 5 mins. Stirring occasionally so it doesn’t burn and whisk gently to keep the caramel smooth
- Spread the toffee filling onto the shortbread base then carefully spread the apple on top.
- Then spread the crumble topping evenly over the toffee and apples , making sure that the toffee is covered by all the crumble so that it doesn’t burn
- Bake for 25 to 30 mins. until the crumble is golden
- Cool completely before lifting from the tray. Some of the toffee filling may have stuck to the paper but this can be peeled away carefully
- Cut into portions