A great treat for Hallowe’en

Undated Handout Photo of baked apple and toffee crumble from BBC Good Food Magazine's November issue. See PA Feature FOOD Bonfire Night. Picture credit should read: PA Photo/Philip Webb/BBC Good Food. WARNING: This picture must only be used to accompany PA Feature FOOD Bonfire Night.

Undated Handout Photo of baked apple and toffee crumble from BBC Good Food Magazine's November issue. See PA Feature FOOD Bonfire Night. Picture credit should read: PA Photo/Philip Webb/BBC Good Food. WARNING: This picture must only be used to accompany PA Feature FOOD Bonfire Night.

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Baked apple and toffee crumble

Something warm for a cold and spooky All Hallows Eve.

Ingredients

(Serves 6)

For the apples: 100g raisins, 100g pitted soft dates, snipped into small pieces with scissors, 85g light muscovado sugar, 3tbsp dark rum (or use orange juice), 25g unsalted butter; 1tsp mixed spice; Zest and juice of 1 lemon; 4 Bramley apples, about 800g, peeled, cored and cut into 1cm rings.

For the crumble: 125g plain flour; 100g unsalted butter; 50g light muscovado sugar; 3tbsp jumbo oats; 25g flaked almonds (or use any other nuts you like).

Custard or ice cream, to serve

Method

1. Heat oven to 190C/170C fan/gas 5.

2. Put everything for the apple layer, except the lemon juice and apples, into a bowl and microwave on high for one and a half minutes, or until the butter has melted and the sugar is syrupy.

3. Toss in the apples and lemon juice, then spoon into a medium baking dish, making sure the dried fruit is evenly distributed.

4. Rub the flour and butter together, first into fine crumbs, then keep going until the mix forms bigger clumps, a bit like a rough biscuit dough.

5. Stir in the sugar, oats and almonds. Scatter the crumble mixture over the fruit, then cover with foil and bake for one hour, removing the foil for the final 30 minutes, until golden and bubbling.

6. Rest for 10 minutes, then serve with custard or ice cream.