3 medium apples (Braeburn, Granny Smith, or Honeycrisp), peeled, cored, diced
25g Wyke salted butter
1 tbsp light brown sugar
1 cinnamon stick
For the sticky toffee caramel:
100g Wyke salted butter
100g soft light brown sugar
1 × 397 g tin sweetened condensed milk
2 tbsp golden syrup
For the crumble topping:
75g plain flour
50g jumbo oats
40g demerara sugar
75g Wyke salted butter, cold and cubed
25g flaked almonds
Method:
Preheat oven to 180°C (160°C fan) / 350°F. Line a 22cm square tin with parchment.
For the base, rub together the flour sugar and salted butter to form fine crumbs. Press firmly into the tin. Bake for 15 minutes until pale and golden.
Next, cut the apples. In a pan, melt the butter, then add the diced apples, sugar, and cinnamon. Cook for 5 minutes until just softened but not mushy. Set aside
For the sticky toffee sauce, melt the butter, sugar, condensed milk and golden syrup together in a separate saucepan. Stir constantly oven a medium heat until thickened and golden (5-7 minutes) - it should coat the spoon and look fudgy. Remove from the heat.
Tip all the ingredients for the crumble topping into a bowl and use clean hands to rub everything together until crumbly.
To assemble, spread the cooked apples over the shortbread base. Pour the chewy caramel over the apples, then evenly scatter over the crumble topping. Slide into the centre of the oven to bake for 35-40 minutes, until the toffee sauce is molten and the crumble topping is golden and crisp.
Allow to cool completely (at least two hours) before lifting out the parchment and slicing with a sharp knife.
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