Toffee apple crumble

Method

• step 1

  Heat the oven to 190C/170C fan/gas 5. Tip the flour and 30g of cubed butter into a bowl and use your fingertips to rub together until the texture resembles breadcrumbs. Add the oats, nuts, cinnamon and 1 tbsp of sugar, along with a pinch of sea salt flakes. Line a baking tray with baking paper and tip in the mixture, spreading to an even layer. Bake for 20 mins, tossing halfway, until golden and crisp, then cool. Turn down the oven to 150C/130C fan/gas 3.

• step 2

  Tip the remaining 150g of sugar to a frying pan in an even layer and cook over a medium heat until dissolved – do not stir the pan, only swirl to move the sugar around. Once dissolved, turn up the heat and cook until a caramel forms the colour of a rusty penny. Carefully add the 50g of butter and swirl to dissolve. Turn down the heat to low and add the apples. Cook for 10-15 mins, turning the apple pieces regularly to cook evenly and coat in the caramel. Line a tray with baking paper and spread out the apple pieces with a little of the caramel. Bake for 30 mins until fudgy and caramelised.

• step 3

  Pour the cream into the caramel pan and cook over a medium heat until it forms a smooth drizzle-able caramel sauce.

• step 4

  To serve, put the apple pieces on a plate, add a scoop of ice cream, scatter over plenty of the hazelnut crumb and drizzle with the caramel sauce.