I have posted the recipe for this before. It's a sort of cake, can be very moist and almost rubbery if you over do the apples, and quite cakey and fragrant if the apples are sparser. It is dead easy and I thoroughly recommend it, especially if, like me, you have a rather over-productive apple tree in the garden.
Our apple tree is weird - the apples are early with tough, tanniny skin, crisp flesh which becomes very fragrant and almost perfumed when ripe. However, many of the apples fall before they are ripe, others are subject to the depredations of the local parakeets, and most of them have worms. They are therefore only edible when peeled, and may be cooked in all sorts of ways. I usually make a vast pile of stewed apple and freeze it for instantish crumbles around the year.
The apples do make good apple bread - a pound or so will yield less, but the distinctive perfume comes through. The original version from my grandmother doesn't have luxurious ingredients like almonds in. Here's the recipe again.
8oz/200g self raising flour
4oz/100g granulated sugar
4oz/100g butter (chopped into small pieces) or margarine
1lb/400g cooking apples, peeled and sliced
1 egg
pinch of salt, 1 tsp baking powder,
milk to mix
blanched almond, optional,
brown sugar and flakes of butter for toping
Mix flour, baking powder, salt, sugar, add chopped butter, then mix in the apple slices with the egg and enough milk to make a smoother mixture. Put into suitable tin, lined with baking parchment, sprinkle brown sugar on top, with flakes of butter and flakes of almond if liked (this is not in the original - this is a luxury version!). Put in oven gas 5/190 degrees for about 30-40 minutes until brown and firm. Allow to cool slightly, peel off parchment and cool on a rack to stop it being too damp.
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Our apple tree is weird - the apples are early with tough, tanniny skin, crisp flesh which becomes very fragrant and almost perfumed when ripe. However, many of the apples fall before they are ripe, others are subject to the depredations of the local parakeets, and most of them have worms. They are therefore only edible when peeled, and may be cooked in all sorts of ways. I usually make a vast pile of stewed apple and freeze it for instantish crumbles around the year.
The apples do make good apple bread - a pound or so will yield less, but the distinctive perfume comes through. The original version from my grandmother doesn't have luxurious ingredients like almonds in. Here's the recipe again.
8oz/200g self raising flour
4oz/100g granulated sugar
4oz/100g butter (chopped into small pieces) or margarine
1lb/400g cooking apples, peeled and sliced
1 egg
pinch of salt, 1 tsp baking powder,
milk to mix
blanched almond, optional,
brown sugar and flakes of butter for toping
Mix flour, baking powder, salt, sugar, add chopped butter, then mix in the apple slices with the egg and enough milk to make a smoother mixture. Put into suitable tin, lined with baking parchment, sprinkle brown sugar on top, with flakes of butter and flakes of almond if liked (this is not in the original - this is a luxury version!). Put in oven gas 5/190 degrees for about 30-40 minutes until brown and firm. Allow to cool slightly, peel off parchment and cool on a rack to stop it being too damp.
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