Take your dessert game to new heights this festive season with this delicious recipe for a Sticky Toffee JAZZ™ Apple Crumble. The perfect pudding for the Christmas dinner table, it’s a dessert all your family and friends will devour so give it a try! For more dessert inspiration, visit our Recipes page.

Ingredients (Serves 6-8)

For the filling
8 JAZZ™ Apples, peeled, cored, and diced
100g Medjool dates, pits removed and chopped
100ml boiling water
1 tsp vanilla extract
3 tbsp (42g) dark brown sugar
1 tbsp (18g) black treacle

For the crumble topping
90g salted butter (at room temperature)
1/4 cup (55g) dark brown sugar
115g plain flour
50g rolled oats

For the toffee sauce
50g salted butter, softened
175g dark brown sugar
250ml double cream
1 tbsp (18g) black treacle

Put the chopped dates in a heatproof bowl and cover with 100ml of boiling water. Leave for about 30 mins until the dates have softened, then stir in the vanilla extract and mash them into a chunky paste using a fork.

Preheat the oven to 190 C/170 fan/gas 5.

Peel and chop or slice apples into bite-size pieces. Add them to a large pan, along with the mashed dates, brown sugar, and black treacle, and sauté over medium-low heat until the apples are softened about 10-12 minutes.

Layer the apples evenly in an 18-20cm baking dish and set aside.

In a large bowl, combine the butter, brown sugar, flour, and rolled oats. Using a pastry cutter, wooden spoon, or your fingers, mix everything together until the butter is well incorporated and the mixture resembles slightly damp clumps of sand.

Sprinkle the crumble mixture evenly on top of the apples and bake for 25-30 minutes until the topping is golden brown and any liquid is bubbling.

Remove the crumble from the oven and let it cool while preparing the toffee sauce.

For the sauce, combine the brown sugar, butter, and half of the double cream in a medium saucepan. Bring to a boil over medium heat until the sugar has dissolved completely, stirring continuously.

Next, stir in the black treacle and let the mixture boil for another 2-3 mins until it is a rich toffee colour, occasionally stirring to ensure it doesn’t burn.

Remove the pan from the heat and whisk in the rest of the double cream, then continue to boil for another 5 minutes, stirring frequently.

Transfer to a heatproof jar or jug to cool slightly before using.

To serve the crumble, add a generous spoonful of toffee sauce to the bottom of each plate or bowl, then top with a scoop of crumble and a dollop of custard or some vanilla ice cream. Drizzle with more toffee sauce and dig in!