Nicola Lamb’s recipes for toffee apple pie and apple crumb loaf | sweet

IIt’s easy to forget how amazing apples are. Often relegated to less exciting areas of the fruit bowl, they actually come in a dizzying array of varieties – sharp, sweet, floral, brittle – each with their own quirks. And now is a good time to celebrate apples, so this week I’m giving them the attention they deserve with a no-bake apple pie (banoffee’s fall cousin) and a soft, cinnamon-spiced cake.

Toffee Apple Pie (pictured above)

You will need a 23cm loose bottom tart pan.

Preparatory school 10 minutes
He cooks 1 hour and 10 minutes
cold 2 hours+
serves 8-10

for this issue
275 grams digestive biscuits
¼ teaspoon fine sea salt
1 teaspoon ground cinnamon
140 grams unsalted butter, It melted

For caramel apples
500 grams of applesI used Braeburn, but the pink lady works well too
70 grams Fine sugar
30 grams Obesity
1 teaspoon lemon juice

To whip sour cream
50 grams sour cream
250 ml double cream
25 grams of fine sugar

For assembly
397 grams of tin Dulce de leche (I used cloves)
25 grams of roasted hazelnuts, Roughly chopped

For the cookie base, crush or crush the digestives into fine crumbs. Add the salt and cinnamon, then add the melted butter and mix well until the consistency of sand is very wet and clumps together when gently pressed. Press evenly into a 23cm loose-bottomed tart tin (place a disc of baking paper on the base for easier release later), starting at the edges and working your way up to the base. Place the tray in the refrigerator until it solidifies.

Meanwhile, peel and seed the apples, then cut them into equal slices about 1cm wide (you should have about 400g). In a low, wide pan, add the caster sugar and heat over medium-high heat until it begins to melt, caramelize and even burn in places – three to four minutes. Add the butter and apples, then reduce the heat to medium-low and allow the mixture to bubble. Reduce the heat, then simmer the apples in the juices for about 10 minutes, or until tender. (Depending on the type, you may get a mixture of softer and firmer pieces.) Add lemon juice, then remove the pan from the heat and leave it to cool.

To assemble, beat dulce de leche until smooth, then spread evenly over cookie base. Arrange apple slices (avoiding juices) on top in concentric circles, slightly overlapping, and in a single layer. Reserve the apple juices and caramel for finishing the tart.

Whip all the sour cream ingredients together until you get soft peaks. Drizzle the cream over the apples, giving them a fun swoop. Arrange the hazelnuts on top, then finish with a drizzle of caramelized applesauce. Refrigerate for two to three hours before serving.

Apple crumb loaf

Preparatory school 5 minutes
He cooks 1 hour and 10 minutes
serves 6-8

You will need a loaf pan measuring 21.5cm x 11.5cm x 6cm.

For the cake
2 Eat medium-sized apples
1½ teaspoon Cinnamon
150 grams Unsalted butter
75 grams Fine sugar
100 grams Light brown sugar
2 egg, About 100 grams
1 teaspoon vanilla extract
150 grams Plain flour
50 grams Whole wheat flour
1 teaspoon Bicarbonate of soda (6 grams)
¼ teaspoon fine salt

For crumbs
40 grams light brown sugar
60 grams Plain flour
A little salt
30 grams Oats
40 grams obesity, It melted

Preheat the oven to 180°C (160°C)/350°F/Gas 4. Cut one apple in half (no need to peel), then cut into 2mm slices (you should get about 120-130g). Add cinnamon to a bowl and set aside. Grate the other apple on the coarse side of a box grater, you will need about 100g.

To prepare the cake, cream the butter and sugar for about 2 minutes until slightly pale and 1 1/2 times its original volume. Add the eggs one at a time, mixing well between each addition, followed by the grated apple and vanilla extract. Stir the dry ingredients to form a dough.

Line a baking pan with baking paper, then add about 80% of the mixture. Arrange the thin cinnamon apple slices on top in overlapping layers, then top with the remaining mixture, smoothing the top. Bake it for 15 minutes.

Meanwhile, make the crumbs. Mix the dry ingredients together in a bowl (you can use an apple cinnamon bowl to reduce the washing up!) then pour in the melted butter and mix again until crumbs form.

Carefully remove the cake from the oven and sprinkle oat crumbs over its entire surface. Return to the oven for 35 to 40 minutes, or until a toothpick or skewer inserted into the center of the cake comes out clean. Leave to cool completely in the pan before serving.