Recipes

Basic apple and cinnamon Crumble

Why not make more than you need and freeze for a later date?

Ingredients

  • 800g cooking apples (any variety) – peeled cored and chopped
  • Juice of 1 lemon
  • 1 cinnamon stick
  • 1 tbspn golden caster sugar
  • 90g plain flour
  • 25g ground almonds
  • 90g cold salted butter (plus extra for dotting on top)
  • 90g rolled oats
  • A pinch of cinnamon

Method

  1. Put apples, lemon juice, cinnamon and sugar in a deep pan, cover and cook on a gentle heat for 8-10 minutes until apples begin to soften
  2. Put the flour, ground almonds and butter into a food processer and whizz until it becomes breadcrumbs. Stir through the oats and cinnamon
  3. Heat oven to 200C, gas
  4. Remove the cinnamon stick from the apples and pour into a baking dish
  5. Top with the ctumble mix and dot with butter poke the cinnamon stick into the centre
  6. Bake for 40-45 minutes (until top is golden brown)
  7. Serve with custard or ice cream (or both!)

Apple sauce

This can be frozen easily once cooled

Ingredients

  • 225g/8oz cooking apples, peeled, cored and chopped
  • ½ lemon, zest only
  • 2 tbspn water
  • 15g/½oz butter
  • 1 tsp caster sugar

Method

  1. Put the apples in a saucepan with the lemon zest and water. Cover and cook over a low heat until they are soft and mushy.
  2. Take off the heat and beat in the butter and the sugar. Cool.

Baked apples

Ingredients

  • 4 medium sized Bramley apples
  • 2 tablespoons sugar
  • 2 tablespoons raisins (other dried fruit and nuts can also be used)
  • 1 teaspoon cinnamon (adjust to taste, some recipes suggest cloves and nutmeg also)
  • 1 knob butter

Method

  1. Pre-heat the oven to 180 degrees C
  2. Wash the apples in cold water
  3. Remove the core, either with a corer or with a knife. If using a knife, make incisions around the core until you have loosened the whole core. Whatever your method, ensure that you have removed all the hard pip cases.
  4. With a sharp knife, score around the circumference of the apple about half way down
  5. Mix together the sugar, sultanas and cinnamon
  6. Divide the mixture into four and stuff each core hole with the mixture
  7. Place upright on a baking tray
  8. Add a small knob of butter on the top of each apple
  9. Bake in the oven for 30-40 minutes or until completely soft
  10. Serve with cream, ice cream, yoghurt, custard or evaporated milk Microwave method
  11. Place the apples in a deep dish and cover with cling film or a lid.
  12. Microwave for 3 1/2 to 4 minutes or until tender. Let the apples sit for a couple minutes before serving.

Apple Charlotte

A traditional UK dessert

Ingredients

  • 175g/6oz butter
  • 120g/4½oz caster sugar
  • 1kg/2¼lb cooking apples, peeled, cored and chopped
  • 4 tbsp smooth apricot jam
  • 12 slices white bread, crusts removed and discarded
  • Preheat the oven to 180C/350F/Gas 4.

Method

  1. In a large pan, melt 25g/1oz of the butter. Add the sugar and apples, then put the lid on and cook over a gentle heat for about 10 minutes, stirring occasionally.
  2. Remove the lid and cook for a further 5-10 minutes until the apples are broken down, but still with a few chunks for texture. Add the apricot jam and allow to cool.
  3. Meanwhile, melt the remaining butter in a saucepan. Cut the slices of bread in half, and then in half again into strips. Dip each piece of bread into the melted butter and line a large mould (use a round cutter for the bottom of the mould - you can use individual moulds or one large one).
  4. Once the mould is fully lined, spoon in the apple purée and top with another round of bread that has been dipped in melted butter. Place in the oven for 30 minutes, or until golden brown on top.
  5. Remove from the oven and allow to cool slightly. Carefully turn out and serve immediately with custard, ice cream or cream.

Cinnamon Tarte Tatin

Ingredients

  • 1 lb (450 g) eating apples, peeled, cored and thinly sliced
  • 4 oz (110 g) soft dark brown sugar
  • 1 level teaspoon powdered cinnamon
  • ready-made puff pastry

Method

  1. Pre-heat the oven to gas mark 4, 350°F (180°C)
  2. You will also need an 8 inch (20 cm) cake tin, brushed with melted butter with a circle of baking parchment, also brushed with melted butter, covering the base.
  3. Cover the base of the prepared tin with brown sugar, pressing it down evenly and well.
  4. Now sprinkle on the cinnamon, and then arrange the sliced apples neatly. The eaters first, making sure they're pressed well down and arranged neatly, then the cookers.
  5. Roll out the pastry to a thickness of about ½ in (1 cm) and cut out a circle that will fit the top of the tin. Cover the apples with the pastry, pressing it down gently.
  6. Place in the centre of the oven for 40 minutes until the pastry is golden.
  7. When the tart is quite cold, loosen it round the edges, cover with a plate and carefully turn it all upside down, then remove the tin and the baking parchment.