3 easy autumnal recipes

Mini Apple Crumbles

Ingredients

• 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

Method

1. First up preheat your oven to around 200°c.
2. 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.
3. Next take your apples, peel them and chop them before mixing in with the rest of the sugar.
4. Divide the mixture between the jars and top with the crumble mixture.
5. Place in the oven and cook until the crumble topping is golden brown and crisp.

Toffee Apples

Ingredients

• 8 apples (preferably Granny Smith)
• 4 tsp of golden syrup
• 1 tsp of vinegar
• 400g of caster sugar

Method

1. 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.
2. Place your sugar into a pan with 100ml of water and cook over a medium heat until the sugar has completely dissolved.
3. Add the vinegar and golden syrup and turn up the heat. Using a thermometer, wait until the mixture has reached 140°c.
4. 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

Ingredients

Pastry

• 250g of plain flour
• 75g of caster sugar
• 2 egg yolks
• 125g of plain flour
• A pinch of salt.

Filling

• 1 kg of Cox Apples
• 250g Granny Smith Apples
• 250g Bramley Apples
• 200g of caster sugar.

Method

1. 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.
2. Knead this mixture on a floured surface until it is smooth and then wrap in cling film and refrigerate.
3. 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.
4. 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.
5. 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.