Toffee apple and crumble: 4 recipes for straightforward apple bakes | Meals

Apple and almond tart with cider brandy cream (above)

Prep 1 hr 45 min
Prepare dinner 1 hr
Serves 8

250g plain flour
50g icing sugar
25g finely floor hazelnuts
125g butter, chilly and lower into small cubes
1 egg, overwhelmed
½ tbsp entire milk

For the filling
100g butter
100g icing sugar
2 eggs, overwhelmed
100g floor almonds
Zest of ½ lemon
four crisp, candy consuming apples (eg Fiesta or Jazz), peeled, cored and thinly sliced into rounds
1 tbsp demerara sugar

For the cider brandy cream
150ml double cream
25g caster sugar
2 tbsp Somerset cider brandy or Calvados

To make the pastry, Sift the flour and icing sugar into a big mixing bowl, add the bottom hazelnuts and butter, and rub them into the flour and sugar along with your fingertips till you get a crumble-like combination. Add the eggs and milk, and thoroughly work into along with your arms till you could have a dough . Watch out to not combine it an excessive amount of – you don’t need to overwork the pastry. Flippantly mud with flour the dough, cowl and chill within the fridge for an hour.

To make the filling, cream collectively the butter and icing sugar in a big mixing bowl till mild and fluffy. Slowly Progressively add the overwhelmed eggs just a little at a time, mixing effectively between every addition. Gently Fold within the almonds and lemon zest, then put aside.

To make the cider brandy cream, whisk the cream and sugar to delicate peaks. Slowly add the cider brandy, whisking effectively in between every addition, then chill till able to serve. To assemble and bake, take the pastry out of the fridge 30 minutes earlier than you want it. Warmth the oven to 180C (160C fan)/350F/gasoline four and grease a 23cm springform tart tin with butter.

Flour a easy work floor. Roll out the pastry massive sufficient to cowl the underside and sides of the tart tin. and put the pastry within the tin, pushing it into the sides along with your thumbs. Prick the underside with a fork, trim the sides off and , then pop within the freezer for 10 minutes earlier than filling.

Take away the pastry from the freezer, Add the almond filling, organize the apple rounds on prime and sprinkle with the demerara sugar. Bake within the oven for an hour, or till the apples are golden brown and the centre is cooked. Go away to Cool for at the very least 15 minutes earlier than serving to permit the frangipane to agency up, then serve heat with a dollop of the cider brandy cream.

Toffee apple cake

Prep 20 min
Prepare dinner 1 hr
Serves 12

175g unsalted butter, at room temperature, plus further for greasing
150g caster sugar
200g self-raising flour
1 tsp floor cinnamon
½ tsp floor ginger
1 tsp baking powder
four eggs, overwhelmed
100g floor almonds
50g sultanas
200g crisp consuming apples (eg granny smith or Chivers Delight), peeled, cored and sliced

For the toffee sauce
200ml double cream
50g butter
175g mild muscovado sugar
1 tbsp golden syrup
1 tbsp black treacle

To serve
Vanilla ice-cream

Warmth the oven to 180C (160C fan)/350F/gasoline four and grease and line the bottom of a 23cm spherical springform cake tin with butter and line with baking parchment. In an electrical mixer,

Cream the butter and sugar collectively till pale and easy, and sift collectively the flour, spices and baking powder right into a bowl.

Add the overwhelmed eggs to the butter combination just a little at a time, mixing effectively in and including a tablespoon of the flour combine as you go together with every addition. As soon as all of the flour has been added, combine within the floor almonds and sultanas till mixed.

Stir three-quarters of the apples to the combination and , stir in with a wood spoon, then spoon the cake combination into the ready tin. Prepare the remaining items of apple on prime of the highest of the cake in a round sample. Bake within the oven for one hour, till a skewer inserted within the center comes out clear. Go away to Cool within the pan for 5 minutes, thenremove the springform ring and switch to a wire rack to complete cooling.

To make the toffee sauce, Put the cream in a saucepan over a low warmth to heat, add the butter and sugar and stir till dissolved and easy. Add the syrup and treacle and stir till melted. Serve the cake with the recent toffee sauce and a hefty dollop of vanilla ice-cream.

Prep 20 min
Prepare dinner 25 min
Makes 8

For the muffins
150g plain flour
100g caster sugar
1½ tsp baking powder
2 tsp floor cinnamon
½ tsp freshly grated nutmeg
1 pinch salt
1 candy, juicy consuming apple (eg cox’s), cored and grated
120ml entire milk
1 egg, overwhelmed
four tbsp vegetable oil

For the crumble
50g rolled oats
40g butter, at room temperature
½ tsp floor cinnamon
25g demerara sugar

Warmth the oven to 190C (170C fan)/375F/gasoline 5 and grease an eight-hole muffin tin with butter or oil, or line the tin with paper muffin circumstances. Combine the flour, sugar, baking powder, spices andpinch of salt in alarge mixing bowl, then add the grated apple.

Mix the milk, overwhelmed egg and vegetable oil, and steadily add to the bowl, mixing on a regular basis. As soon as every little thing is mixed, spoon equally into the ready tins or circumstances.

In one other bowl, combine the oats for the crumble with the delicate butter, cinnamon and sugar collectively till effectively mixed. High every muffin with a spoonful of the crumble combine.

Bake the muffins within the oven for 25 minutes till brown and crunchy on prime, then depart to chill on a wire rack. They are going to hold in an hermetic container for as much as three days.

Autumn fruit pavlova with apple and vanilla cream

Prep 35 min
Prepare dinner 45 min
Serves 12

For the apple and vanilla cream
1 massive cooking apple (eg bramley), peeled, cored and chopped
four tbsp caster sugar
½ vanilla pod, cut up in half lengthways and seeds eliminated
400ml double cream
Zest of ½ lime

For the meringue
6 egg whites
1 tbsp white-wine vinegar
350g caster sugar

For the topping
Number of autumn fruits: apples, blackberries, pears, plums
Juice of ½ lemon

To serve
Mint, finely sliced
Zest of 1 lime

To make the apple and vanilla cream, Warmth the apple, half of the sugar and two tablespoons of water in a pan over a medium warmth. Stir till the apple begins to interrupt down, then simmer for 5 minutes, till you could have a easy apple sauce.

Stir within the vanilla seeds and depart to totally cool. Whisk the cream and the remaining sugar in an electrical mixer to stiff peaks, then combine within the lime zest. As soon as the apple sauce is totally cool, briefly stir by the cream to attain a marbled impact.

Warmth the oven to 140C (120C fan)/275F/gasoline 1 and lower three items of baking parchment to suit three baking sheets. Draw a 20cm circle clearly on every, piece of parchment, then flip the paper the wrong way up on the baking sheet; you need to nonetheless be capable to see the circles.

Now make the meringue. Utilizing an electrical mixer with the whisk attachment, For the meringue, beat the egg whites and vinegar on a medium-high velocity for 2 minutes. Add the sugar, a tablespoon at a time, and proceed beating till you could have very stiff peaks. Utilizing a spatula, Divide the meringue between the three circles and use the again of the spatula to unfold the meringue into even discs that fill the circles..

Bake within the oven for 40 minutes, till agency, then flip the oven off, however depart the oven door ajar to chill and harden the meringues – about 90 minutes.

To assemble the pavlova, slice and Put together the chosen fruit. Slice the apples with the skins on and soak in some cool water with the lemon juice for a couple of minutes in order that they hold their color. Drain, then add to the opposite fruit.

Simply earlier than serving, Put one meringue disc on a cake stand and unfold a 3rd of the apple cream on prime. Add a 3rd of the fruit, High with the subsequent meringue disc, unfold a 3rd of the cream and one other third of the fruit. Lastly repeat twice extra, then garnish with mint and lime zest, then serve.

From Apple: Recipes kind the Orchard, by James Wealthy (Hardie Grant, £20). To order a replica for £17.60, go to guardianbookshop.co.uk