Denise says:

Apple and Honey
The most common practice at Rosh Hashanah is to welcome the New Year with dipping a piece of apple and challah into honey. This symbolic blessing is designed for us to renew ourselves for a good and sweet new year. This recipe for Toffee Apple crumble is a new twist to an old family favourite is loved by one and all. Slices of succulent apple bathed in thick gooey toffee custard topped with crunchy crumble – what could be better?
Can be made in advance
Will freeze
Can be Parev
Prep time : 15 minutes Cooking time : 30 minutes

Ingredients:

For the Toffee
45g unsalted butter or margarine
55g dark brown muscavado sugar
6 tablespoons golden syrup
250 mls (½ pint) double cream or soya cream for a parev option
2-3 large cooking apples Skinned, de-cored and finely sliced

For the Crumble
75g wholemeal flour
75g plain flour
55g rolled oats
75g butter or margarine
75g soft brown sugar
2 tsp cinnamon

Method

To Make the Toffee
1) Pre-heat the oven to 1800C (3500/gas mark 4).
2) Make the toffee sauce by heating the butter or margarine, soft brown sugar and golden syrup in a small saucepan.
3) Melt completely and boil for 3 minutes until it is golden brown.
4) Remove from the heat and stir in the cream, mixing well.

To Make the Crumble
1) Put all the crumble ingredients into a food processor and pulse until they resemble breadcrumbs.

To Prepare the Apples
1) Peel, de-core and thinly slice the apples.
2) Cover the bottom of a large ovenproof dish with the prepared apples.

To Finish the Toffee Apple Crumble
1) Pour the toffee sauce over the sliced apples, coating thoroughly.
2) Cover with the crumble mixture.
3) Bake for 30 minutes.

To Serve
Serve with ice-cream or single cream.

Chef’s Tip
Before measuring out golden syrup, dip your spoon into very hot water. This prevents the syrup sticking to the spoon.
Tagged in: Apples, Ashkenazi, Desserts, Family Cooking, Parev, Rosh Hashanah, Shabbat, Yom Tov