Few things can beat the glorious taste of a freshly picked English apple. During September and October, there’s an abundance of gorgeous varieties available at markets, road side stalls or in the shops.
Chances are, you’ve got a bag of apples in your kitchen right now. Maybe you’re lucky enough to have your own apple tree, or perhaps you’ve got a friendly neighbour who keeps you regularly supplied with cooking apples.
Sometimes fresh apples are wonderful eaten just as they are, but often they’re a little beaten up by the weather. You don’t want these slightly imperfect beauties to go to waste, so it’s great to have a few reliable apple recipes up your sleeve. Here are my favourites…
Cheese and apple
Ok, this isn’t really a recipe but I’m including it anyway. Slice your apple and serve with a really good, crumbly English cheddar. It’s the most simple, delicious snack on the planet. Great for those apples with some blemishes.
My favourite apple cake
I’ve been making this apple cake for years. I found it in an old 1970s cookery book and it’s described as a Norwegian apple cake. It’s quite an unconventional method, but don’t be alarmed as it makes the softest and most delicious cake! It’s perfect for those slightly wormy, weather-beaten apples.
You will need:
2 large eggs
200g caster sugar
100g unsalted butter
150ml whole or semi-skimmed milk
175g plain flour
3 tsp baking powder
3-4 apples (cookers or eaters)
a little Demerara sugar
A 20cm x 30cm roasting tin
Preheat the oven to 180˚C. Grease and line the roasting tin.
Peel your apples and remove any blemishes. Quarter and slice into thin crescents shapes.
Whisk the eggs and sugar until thick and creamy – you know it’s ready when your whisk leaves a trail when it’s lifted out.
Place the butter and milk in a small pan and bring to the boil. Once it has boiled, quickly add it into your whisked eggs, stiring until combined.
Sieve your flour and baking powder into the mixture and carefully fold in until there are no lumps of flour.
Pour the batter into the prepared roasting tin and then arrange your apple slices over the top. Sprinkle with a little Demerara sugar.
Bake in the middle of the oven for 20-25 minutes – or until golden and firm to the touch. It’s lovely eaten warm with cream or ice cream, but do save a slice for coffee time.
Apple and cinnamon breakfast muffins
Perfect for breakfast on the go. I’ve made these successfully with both cooking apples and eating apples. This recipe is adapted from my favourite muffin book (you’ll never regret buying a copy).
You will need:
250g plain flour
3 tsp baking powder
1/2 tsp salt
1.5 tsp cinnamon
110g caster sugar
90ml oil (I used sunflower)
170g apple sliced into small cubes
1 tbsp demerara sugar
Pre-heat your oven to 190˚C and line a 12 hole muffin tin with paper cases.
The easiest way to make these muffins is to put everything in a cake mixer and whizz it together until just combined.
If you’re doing it by hand, start by whisking together the eggs, oil, milk and apples in a large jug.
Place your dry ingredients in a large mixing bowl, stir well with a fork to remove lumps.
Pour you wet ingredients over the dry one and stir gently until just combined. Carefully fold in the sultanas.
Spoon the mixture into the muffin tray and sprinkle with the Demerara sugar. Bake for 20-25 mins, or until golden brown and springy to the touch.