Category

  • Baking
  • Desserts

Cooking Methods

  • Baking

Prep Time

30 minutes

Cooking Time

60 minutes

Notes

To serve: On individual plates, place a trail of biscuit mix. Place apple bake on the crumbs. Add a dollop of cinnamon cream. Delicious. NB If you prefer ice cream with your apple pie, simply soften vanilla ice cream and mix in a dash of cinnamon; return to freezer until hardened and use as required.

Ingredients

--Apple Bake:
1 pack Granny Smith Apples 1 kg
50 g dried cranberries (optional)
5 ml vanilla essence
60 ml brandy
60 ml Food Lover's Signature Lemon Juice
zest of 1 orange
100 g butter, melted
--Crumb Mix:
120 g Essential Waitrose Ginger Nuts
40 g raw almonds, skin on
50 g butter, melted
--Cinnamon Cream:
250 ml cream
10 g sugar
5 ml ground cinnamonpoiuy

Directions

--Apple Bake:
Insert baking paper into cavities of a muffin tray, allowing paper to come up the sides of the moulds. Heat 100 g castor sugar in a saucepan until it melts and becomes a light caramel colour. Remove from heat and pour into moulds, spreading mixture quickly to cover bases. It may seem a bit difficult to get perfect, but don't worry, it doesn't need to be! Combine rest of ingredients except apples and butter, and stir well.
Peel and core apples, slicing into paper-thin slices. Pour brandy lemon mixture over sliced apples, ensuring apple gets coated.
Fill moulds with overlapping apple slices, pressing down well between layers. Sprinkle cranberries, if using, between the layers. Pour melted butter over the apple. Cover with tinfoil and place in preheated oven at 180 deg C for 15 minutes, then turn oven lower to 160 deg C and bake for a further 45 - 60 minutes, or until the apple is soft and gooey. Remove from oven and allow to cool.
When ready to serve, lift the baking paper carefully from the moulds and with a spatula slide the baked apples onto individual plates which have been prepared with the crumb mix.
--Crumb Mix:
In a processor or blender, grind biscuits and nuts until they resemble coarse crumbs. Add melted butter and combine well. Keep in fridge until required.
--Cinnamon Cream:
Whisk together sugar, cream and cinnamon until thick.

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