Signature Winter Apple & Honeycomb Crumble Recipe

Autumn might technically begin on September 22nd, but in our House, it never really arrives until the first bake of our Signature Apple & Honeycomb Crumble. Of all the apple desserts out there, from the apple pies, and spiced apple toffee cakes to Tart Tatin and Cinnamon Apple & Pecan Puddings, the Signature Apple & Honeycomb Crumble is a family favourite. The oh-so-good oaty top with pieces of crunchy honeycomb covers a thick layer of warmly spiced fallen apples. Pour over the top, with a naughty twist on regular vanilla custard – add a little Baileys and it’s the perfect winter warmer boozy dessert. Is your mouth watering yet? This could be one of the best apple desserts out there (*yes we are biased).

So, if you have a surplus of fallen apples in your garden, or from a trip to an orchard, a farmers market, or from your food shop, we hope you try our crumble recipe! It takes just over 40 mins to get everything together, from prep to serving. From our restaurant kitchen to your home, give our Signature Apple & Honeycomb Crumble recipe a try – you won’t be disappointed. Trust us, we’ve had raving reviews aplenty!

Apple & Honeycomb Crumble Recipe Ingredients:

For the Crumble Top

• 300g Plain Flour
• 50g Rolled Oats
• 60g Demerara Sugar
• 60g Caster Sugar
• 350g Soft Butter
• 50g Pumpkin Seeds
• 100g Granola

For the Stewed Apples

• 10 Cooking Apples
• 150g Caster Sugar
• 10g Cinnamon

For the Honeycomb Top

• 325g Caster Sugar
• 50g Runny Honey
• 125g Golden Syrup
• 15g Bicarbonate of Soda
• 60ml Water

For the Baileys Custard

• 150ml Baileys
• 200ml double cream
• 700ml whole milk
• 4 large egg yolks
• 3 tbsp cornflour
• 100g caster sugar
• 1 tsp vanilla extract
• Or *cheat* and use a pre-made vanilla custard and add Baileys!

Stewed Apples & Crumble Top Method:

1.  Heat the oven to 190C/170 fan/gas 5.
2. Toss the peeled, cored, and sliced cooking apples with the caster sugar and put them in a round baking dish at least 5cm deep. Flatten down to prevent too much crumble topping from falling through.
3. In a separate bowl, mix the plain flour, golden caster sugar, cinnamon, granola, pumpkin seeds, and demerara sugar until evenly spread.
4. Slice in the butter and rub it in with your fingertips until the mixture looks like moist breadcrumbs. Shake the bowl and any big bits will come to the surface – rub them in. Alternatively, pulse in a processor until sandy (but don’t over-process).
5. Pour the crumb mix over the apples to form a pile in the centre, then use a fork to even out.
6. Gently press the surface with the back of the fork so the crumble holds together and goes crisp, then lightly drag the fork over the top for a decorative finish.
7. Sprinkle the rolled oats and 1 tbsp demerara sugar over evenly.
8. Set on a baking tray and put in the preheated oven for 35-40 minutes, until the top is golden and the apples feel very soft when you insert a small, sharp knife. Leave to cool for 10 minutes before serving.

Honeycomb Method:

1. Butter a 20cm square tin and put it to the side.
2. Stir the caster sugar runny honey and golden syrup together in a deep saucepan over gentle heat until the sugar has melted. Try not to let the mixture bubble until the sugar grains have disappeared.
3. Once completely melted, turn up the heat a little and simmer until you have an amber-coloured caramel (this won’t take long), then as quickly as you can, turn off the heat, tip in the bicarbonate of soda and beat in with a wooden spoon until it has all disappeared and the mixture is foaming. Scrape into the tin immediately – be careful, the mixture will be very hot.
4. The mixture will continue bubbling in the tin, simply leave it and in about 1 hr-1 hr 30 mins the honeycomb will be hard and ready to crumble or snap into chunks.
5. Sprinkle chunks of the honeycomb over the top of the crumble, or serve on the side, whichever you prefer.

Baileys Custard Method:

1. Place the milk and Baileys in a saucepan and stir over medium heat until nearly to a boil. Remove from heat and set aside to cool slightly.
2. Whisk the egg yolks, sugar, cornflour and vanilla in a large bowl until thick. Gradually whisk in the warm milk mixture. Return mixture to the pan. Stir over medium heat for 4-5 minutes or until the mixture boils and thickens. Transfer to a bowl and set aside to cool, stirring often.
3. Cover the surface with plastic wrap (to avoid a skin forming).
4. Place in the fridge to chill until using.