Apple and Hazelnut Crumble with Butterscotch Sauce

Tue, 25 August 2026

1. Bring all ingredients (Except blackberries) to the boil for 3-4 minutes. Add blackberries and simmer for 2 more minutes. Allow to cool down.
2. Rub the flour, butter, sugar and cinnamon together.
3. Add hazelnuts at this stage.

1. Pour the apple into a 9 inch oven proof casserole dish, or into individual dishes.
2. Scatter with some of the crumble topping
3. Cook as described

1. Large crumble: Bake in a hot oven for 35-40 minutes (180C/350F/Gas Mark 4)
2. Individual Crumble: Bake in a hot oven for 20 minutes (180C/350F/Gas Mark 4)

1. Leftover crumble topping can be successfully frozen for later use.
2. Leftover compote can be mixed with yoghurt and granola for a delicious breakfast option.

1. Melt the butter and brown sugar until bubbling point.
2. Whisk in the cream and simmer for 5 minutes