Caramelised apples on a buttery biscuit base, and an apple cake with a rubbly topping
I
t’s easy to forget just how extraordinary apples can be. Often relegated to less exciting regions of the fruit bowl, they actually come in a dizzying array of varieties – sharp, sweet, floral, crisp – and each with their own quirks. And now is the time to celebrate apples, so this week I’m giving them the attention they deserve in a no-bake toffee apple pie (banoffee’s autumn cousin) and a soft, cinnamon-spiced crumb cake.
You will need a 23cm loose-bottomed tart tin.
Prep 10 min
