Probably the most down to earth of English fruit and a front-runner for the sweetest, apples are in many ways also the most versatile fruit. In endless varieties, they are one of the only fruits naturally available to us in this country for much of the year, and September is their time.
Alongside the usual round up of my favourite recipes from around the web, I've included a recipe of my own, baked just last night. This particularl one is a vegan and gluten-free take on a total classic and if (like Dan was yesterday) you're thinking, why? Well it is delicious and the healthy nature of this pudding does not compromise the amazing flavours.
So just before we dive into the recipe here are a few apple-filled recipes I'm hoping to try this September. As ever please share any great recipes you find and if you try this recipe let me know how it goes. Happy eating.
• This soup from Joy the Baker sounds like the perfect lunch for blustery autumn days
• An unfussy apple cake from 101 Cookbooks that I'm dying to make
• Canelle et Vanille's ode to the apple is a beautiful read
• Camille's 10 best apple cocktails
1kg apples (about 8) 200g ground almonds 100g coconut oil 1tbsp cinnamon 1tsp nutmeg 1 1/2 tsp vanilla extract 1 1/2 tbsp maple syrup or honey A pinch of salt
1. Preheat the oven to 180°c
2. Peel, core and slide apples into small segments
3. Place the apples with a tablespoon of cold water in a lidded pan and cook over a medium heat for 6-8 minutes until the apples soften slightly
4. Combine the dry crumble ingredients in a bowl
5. Melt the coconut oil in a saucepan. This will only take a minute as coconut oil has a very low melting point
6. Mix the melted oil in with the dry crumble ingredients to combine and chill for 30 mins.
7. Lay the apples in the base of a pie dish and cover with the crumble topping and bake in the oven for 20 - 30 mins until, golden brown.