
Nutrition and extra info
- Freeze between layers of baking parchment
Nutrition: per square
- kcal417
- fat25g
- saturates12g
- carbs43g
- sugars30g
- fibre2g
- protein6g
- salt0.5g
Ingredients
- 950g eating apple, peeled, quartered, cored and sliced
Apple
ap-pelGrown in temperate regions, apples are one of the most widely cultivated tree fruits. There are…
- good squeeze lemon juice
- little caster sugar, to taste
For the base
- 100g caster sugar
- 250g pack butter, diced
Butter
butt-errButter is made when lactic-acid producing bacteria are added to cream and churned to make an…
- 100g ground rice
Rice
r-eye-sRice is a grain, the seed of a type of grass, which is the most widely grown and the most…
- 200g plain flour
For the topping
- 397g can condensed milk
- 85g butter
Butter
butt-errButter is made when lactic-acid producing bacteria are added to cream and churned to make an…
- 100g light muscovado sugar
- couple pinches sea salt
- 25g cornflake
- 100g pecan, very roughly chopped
Pecan
pee-kanRelated to the walnut, pecans are native to America, and grow enclosed in a glossy, browny-red…
- 100g toasted whole almond
Almond
arr-mund or al-mundSweet almonds have a subtle fragrance that lends itself well to baking and also works well with…
Method
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.
Comments, questions and tips