Put the apples in a saucepan with the
lemon juice and 4 tbsp water. Cook
gently, partly covered, for 10-15 mins
until softened. Taste, adding any sugar
if it needs it – you want it a little sharp
though, to balance the sweetness of
the topping. Leave to cool.
For the base, whizz everything
together in a food processor. (If you
don’t have one, rub the butter into
the flour to crumbs, then stir in the
sugar and ground rice.) Line the base
of a roughly 18 x 28cm tin with baking
parchment, then press the dough
into the base.
Heat oven to 180C/160C fan/gas 4.
Bake the base for 20-25 mins until
golden. Spread the cooled apples
over the base.
For the topping, put the condensed
milk, butter and sugar in a saucepan.
Heat to melt the sugar and butter, then
lower the heat and bubble for 10 mins
or so until a pale fudge colour. Stir in
the salt, cornflakes and nuts. Spoon
all over the apples, gently spreading
to cover. Return to the oven for another
15-22 mins until the topping is golden
and crisp. Cool in the tin, then cut into
squares. Can be stored for 1-2 days
in an airtight container.