Caramel Apple Betty Recipe | Apple Crumble pie with caramel :)

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Hello Folks!
I hope I find you all well. So today I made this amazing toffee apple crumble pie! Aka, caramel apple Betty 🙂
The perfect combination of two of my favourite desserts! Apple crumble (or apple crisp!) and apple pie… covered in a thin layer of toffee or caramel. It’s just Devine!
This is lovely served warm with a scoop of vanilla ice cream on the side.

Everything I used will be listed below.

-Cheryl x

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I used a 9 inch (23cm) Pie tin

For the pastry base

* I used a 375g (13.2 oz) sheet of ready made and pre-rolled shortcrust pastry, but make your own if you’re any good at pastry.

For the apple filling

* The juice from one lemon
* 6 Cooking apples like Bromley or Granny Smith – peel, core and thinly slice
* 70g (2.4 oz) White granulated sugar
* 3 Tablespoons Plain | or all purpose flour
* 1 Teaspoon cinnamon
* 1/2 Teaspoon nutmeg
* 1/4 Teaspoon salt
* 50g (1.7 oz) Butter

For the crumble topping

* 175g (6 oz) Plain | or all purpose flour
* 175g (6oz) Soft brown sugar – light or dark will both work
* 1/2 Teaspoon cinnamon
* 90g (3.1 oz) Cold unsalted butter

For the caramel topping

* 2 Tablespoons golden syrup – light corn syrup will also work
* 400g (14 oz) Sweetened condensed milk
* 100g (3.5 oz) Butter – salted or unsalted will both work
* 100g (3.5 oz) Soft brown sugar – Light or dark will both work

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Hello there folks and a very warm welcome back to whats for tea and warm festive greetings to you all I hope that I find you very well indeed and today have made this amazing toffee apple crumble pie also known as caramel apple b tea it’s the perfect combination of

Two of my favorite desserts which is apple pie and apple crumble so I’m just going to show you how I’m making this and as usual all of the ingredients will be underneath the video in the description box it’s a bit of a longer video just because you’ve got the toffee

Layer the Apple layer and the crumble layer as well as that pastry so I’m going to show you how I’m making this so yeah buckle up and enjoy so I’m using condensed milk I’m using golden syrup I’ve got some soft brown sugar and also some butter so that is for your caramel

Layer for the crumble I’m using the same soft brown sugar I’ve also got some plain or allpurpose flour some very cold butter from the fridge and some cinnamon and then for the Apple layer or for the apple sauce depending on how long you cook this just a few ingredients again

You can use salted or unsalted butter for all of this I’ve used salted so I’ve got some lemon juice some salted butter I’ve got some Bramley apples flour nutmeg cinnamon and a pinch of salt and for the apples I’m using white sugar so the first thing you want to do is peel

And core your apples like I said I am using Bramley apples but use whatever apples you prefer so just peel your apples I am using an apple corer but if you don’t have a corer just cut around the core you know it really doesn’t matter but when you slice these try and

Get them roughly the same thickness just so that they cook at the same time transfer those to a bowl and then to that I’m going to add my lemon juice it’s going to help keep your apples nice and bright plus it’ll give it you know a

Be bit of extra Zing to that I’m going to add the white sugar and then the spices so I’ve got a wee bit of nutmeg I’ve got the cinnamon and then a pinch of salt as well just to cut through all of that sweetness so pop that on top and

Then to this I’m going to add some flour this is going to help thicken up your apples so that it doesn’t run everywhere when you cut into it so just give those a good stir together and then we’re going to gently cook these off in the

Pan so I’m using a frying pan again I’ve got a we knob of salted butter get that nice and hot and then to that you want to add your Apple mixture I’m going to cover this with foil because I don’t have a lid big enough but you want to

Cook these for about 15 minutes just until they’re starting to break down but you may have to come back a couple of times just give them a good stir this is the tin that I’m using here this is a 9 in or 23 cm tin because it’s quite a

Deep fill pie I did want to use a loose bottom tin just to make sure it’s easy to come out at the end I am using this pastry here but if you’re good at pastry feel free to make your own so you want to roll this out and unfortunately this

Wasn’t big enough to cover the top of my tin so I’m going to use a rolling pin just to make it a bit bigger so that it fits over the top of the tin so I’m just going to roll this all the way to the edge of that paper then remove it from

The pap paper and just flip it on top of your tin gently lift up the skirt from the side and it will naturally fall in to your tin and with my Knuckles I’m just going around the Inside Edge to make sure it’s well pressed in and then

With the back of a knife I’m just getting rid of that excess pastry just to neaten things up I’m going to Blind bake this in the oven so you want to prick this all over with a fork just to make sure it doesn’t puff up as it bakes

Pop some baking paper on top of that and I’m going to use some baking beans just to hold the pastry down but you can use rice or pasta or lentils whatever you’ve got just to make sure it’s weighed down give this about 20 minutes in the oven

Just so that it starts to cook you want to cook that pastry about halfway get back to your apples and if you’re happy you can turn your heat off and then move on and do the crumble layer by the time you come back those will be cool enough

To put straight in to your pastry so grab another large bowl to make your Rumble and we’re going to use the same soft brown sugar pop that into a bowl and then to that I’m going to add the plain flour or allpurpose flour then I’m

Going to add my cinnamon give this a wee stir around just to make sure everything is well combined and this is some really really cold butter from the fridge and you want to work the flour into the butter this will take you about four or 5 minutes and you’re looking for

Something that resembles wet sand just like this at the end and that’s your crumble done so go back to your apples and they should be looking something like this you can cook these for longer if you want a we bit finer I quite like the chunky apples and get your pie out

Of the oven take your baking beans out and you should have something that looks like this your pastry should be about halfway or 3/4 of the way cooked and then we’re just going to add the apples and give them a we smooth out with a spoon and then you can add your crumble

On the top you can make this as chunky or as flat as you like I wanted to flatten this down slightly because I’m going to add the apple sauce sorry the caramel sauce to the top so I wanted it nice and flat but you don’t have to

Flatten it out if you prefer it looking a bit more chunky so back into the oven for 20 to 25 minutes just to make sure the pastry and everything is well cooked so when your pastry’s got about five or six minutes you can actually go on and

Make the caramel so that when your pie comes out of the oven you can just put your caramel straight on so again with some but butter and then the sweetened condensed milk and then the golden syrup like I said before if you can’t find golden syrup light corn syrup will do

And then on top of that I’m going to add my soft brown sugar you just want to mix these together until they’re well combined and starting to melt and then bring everything up to a boil you want to boil this for about 5 minutes but you

Will need to you know stay with it and stir it just to make sure that it doesn’t stick to the bottom of your pan and burn so get your pie out of the oven it should be looking something like this get back over to your caramel and give

It a quick stir together and it should be looking something like this go over to your pie and I’m going to add my caramel directly on the top you can make this as thick or as thin as you like don’t make it too thick though and then

You want to leave this to the side just until it sets you don’t have to refrigerate this or anything this will set at room temperature cuz you do want it you know nice and warm you don’t want this cold because we’re going to have this with some vanilla ice cream and if

It’s warm it’s all just going to melt together and be absolutely delicious so once you’re ready and it’s going to cut nicely grab yourself a nice wedge and I’m going to pop this onto a plate with another we bit of caramel with the pie in the middle some vanilla ice cream

Balancing on the top and I’m just going to put a we bit of drinking chocolate or cocoa powder onto the top and this was let me tell you absolutely delicious and you will get between 8 and 10 servings out of this because it’s very very sweet you’re obviously going to have a massive

Wedge of it so thank you so much for watching and sticking with me throughout you know was quite a long video so yeah thank you all very much and a huge thank you as usual to the supporters of the channel over my patreon page to the channel members here on YouTube as well

And for you all for watching and leaving your lovely comments and like I said for those that share videos it’s all very much appreciated and I will catch up with you during the week for another wheat recipe so until I see you you know mind to take care of yourselves and I’ll

See you off a soon back here on wats for tea take care bye for now bye now