Although available from early autumn, apples are one of the few homegrown fruits still to be enjoyed at this time of year. More hardy eating apples such as the classic Bramley can be stored well and keep for months to supply you throughout the colder, darker months. They make a wonderful accompaniment to your roast pork or braised with warming spices and served up with red cabbage. Homegrown apples will store for months if unblemished and wrapped in newspaper and stored in a wooden box. The general rule of thumb is the later the apple ripens, the longer it will last.
- Peel and core three Granny Smith, two Braeburn and three English Cox apples and cut into equal size chunks (using various apples gives you better texture and depth of flavour).
- In a large pot bring to the boil 100g sugar, 1 vanilla pod, juice and zest of a lemon, 75g unsalted butter and 50ml water.
- Once a light caramel has formed, add the diced apples and cook with the lid on until the apples have softened and transfer to an oven-proof dish.
- In a mixing bowl, crumb together 200g digestive biscuits, 100g toasted nibbed almonds, 50g toasted oats, 100ml honey and 75ml melted butter.
- Sprinkle topping over the apples and bake in a pre-heated oven at 200°C for 15 min until golden.