3 easy autumnal recipes
Mini Apple Crumbles
- 125g of flour
- 75g of unsalted butter
- 75g of caster sugar
- 50g of oats
- 750g of apples
- 2 tsp of caster sugar
- 2 tsp of unsalted butter
- First up preheat your oven to around 200°c.
- Place your flour in a large bowl and add the butter. Rub the butter and flour together until the texture resembles breadcrumbs and then mix in the 75g of caster sugar and the oats.
- Next take your apples, peel them and chop them before mixing in with the rest of the sugar.
- Divide the mixture between the jars and top with the crumble mixture.
- Place in the oven and cook until the crumble topping is golden brown and crisp.
- 8 apples (preferably Granny Smith)
- 4 tsp of golden syrup
- 1 tsp of vinegar
- 400g of caster sugar
- First, put the apples in a bowl and cover with boiling water. This will remove the natural waxy cover and will make the toffee stick. After they have soaked, dry them and push a skewer through the core of the apples.
- Place your sugar into a pan with 100ml of water and cook over a medium heat until the sugar has completely dissolved.
- Add the vinegar and golden syrup and turn up the heat. Using a thermometer, wait until the mixture has reached 140°c.
- Once that temperature has been reached, take each of the apples and dip into the toffee mixture. Place them on a sheet of baking paper and leave to cool.
Classic Apple Pie
- 250g of plain flour
- 75g of caster sugar
- 2 egg yolks
- 125g of plain flour
- A pinch of salt.
- 1 kg of Cox Apples
- 250g Granny Smith Apples
- 250g Bramley Apples
- 200g of caster sugar.
- Start by making the pastry. Put your butter, sugar, flour and salt in a food processor and blend until it looks like breadcrumbs. Then, add in your egg yolks and gently pulse the mixture until it is dough like.
- Knead this mixture on a floured surface until it is smooth and then wrap in cling film and refrigerate.
- Next peel and core all of your apples and slice them up. Add them to a saucepan with the sugar and gently heat the mixture until the apples begin to break down.
- Next take your pastry, split one third away from the mixture and roll out both pieces until they are a few millimetres wide. Take the bigger portion and use it to line a pie tin before blind baking it for 20 minutes at 200°c.
- Spoon your apple mixture into the pie dish and cover with the remaining third of the pastry. Return to to oven and bake for another 25-30 minutes, or until the pastry is golden brown.