Applecreamsponge Recipes

Steps:

• Preheat the oven to 350 degrees F. Butter a 9 by 14 by 2-inch oval baking dish.
• Peel, core, and cut the apples into large wedges. Combine the apples with the zests, juices, sugar, and spices. Pour into the dish.
• To make the topping, combine the flour, sugars, salt, oatmeal, and cold butter in the bowl of an electric mixer fitted with the paddle attachment. Mix on low speed until the mixture is crumbly and the butter is the size of peas. Scatter evenly over the apples.
• Place the crisp on a sheet pan and bake for 1 hour until the top is brown and the apples are bubbly. Serve warm.

Steps:

• Measure flour, sugar, baking powder, soda, and salt into a large bowl. Cut in butter or margarine until crumbly. Add shredded apple and milk. Stir to form a soft dough.
• Turn dough out onto a lightly floured surface. Knead gently 8 to 10 times. Pat into two 6-inch circles. Place on greased baking sheet. Brush tops with milk, and sprinkle with sugar and cinnamon. Score each into 6 pie-shaped wedges.
• Bake at 425 degrees F (220 degrees C) for 15 minutes, or until browned and risen. Serve warm with butter.

Steps:

• Preheat oven to 350*F (180*C).
• Peel core, and slice the apples into eights (slicing through the middle ways, so that the slices stay in rounds).
• Melt the butter in a large frying pan, add the apples slices and cook, stirring occasionally, over high heat for 7 minutes, or until browned.
• Add the raisins, lemon juice, cloves, cinnamon, nutmeg, half the sugar and 1/2 cup water.
• Bring to the boil, then lower the heat and simmer for 3 minutes, or until the apples are tender.
• Remove the cinnamon stick and cloves and spoon the apple mixture into a deep 2 litre round ovenproof casserole.
• To make the sponge topping, beat the eggs, remaining sugar and lemon zest in a small bowl with electric beaters for 7 to 8 minutes, or until the mixture is light and creamy.
• Sift together the flours and fold into the creamy mixture with a metal spoon.
• Spoon the sponge topping over the apples and bake for 30 minutes, or until the sponge is well risen and golden.
• Dust with icing sugar before serving.
• Best eaten immediately.

Steps:

• Position an oven rack in the center of the oven and preheat to 350 degrees F.
• Peel, core, and slice apples into 1/4-inch slices. Place apples in a large mixing bowl and toss with sugar, lemon juice, flour, and cinnamon. Pour into a lightly greased 9 by 13-inch baking dish, and spread out into an even layer. Set aside.
• In another large bowl, mix together the nuts, flour, oats, sugar, cinnamon, and salt for the topping. Using a pastry cutter or your fingers, gently work in the cold butter until pea-sized lumps are formed.
• Top apples evenly with mixture and bake until apples are bubbly and topping is golden brown, about 45 minutes, rotating once halfway through cooking.
• Serve warm or at room temperature with vanilla ice cream.

Steps:

• Place apples in a large saucepan and just barely cover with water. Simmer over medium-low heat until apples are tender, 15 to 20 minutes.
• Remove cooked apples with a slotted spoon and place in a food processor or blender; puree until smooth. Allow to cool before serving.

Steps:

• Put the apples, caster sugar and 3 tbsp water in a pan and cook over a medium heat, stirring occasionally, for 10 mins until softened.
• Divide mixture between 4 glass tumblers and leave to cool. Meanwhile, heat the golden syrup and butter in a large bowl in the microwave for 1 min to melt. Add the cornflakes and stir well to coat.
• Top the cooled apple with the crème fraîche, then divide the cornflake mix between the glasses.

Steps:

• Preheat oven to 180C/fan 160C/Gas 4.
• Grease a 30cm springform round cake tin, and line with greaseproof paper.
• Whisk the sugar and butter together until the mixture turns pale.
• Fold in the flour and the vanilla seeds.
• Mix in the eggs until you get a batter, then pour into the cake tin.
• Place the apple wedges halfway into the batter, sprinkle with the sugar and cinnamon and bake for 35-40 mins.

Steps:

• Slice peeled apples into a greased 8x8 baking dish; sprinkle with cinnamon.
• Cream shortening, sugar and egg together; then add milk alternately with dry ingredients.
• Add vanilla.
• Spread over apples.
• Combine all sauce ingredients and boil for 5 minutes.
• Pour over batter and bake 35- 45 minutes at 350.

Steps:

• Preheat oven to 400 degrees; line a baking sheet with parchment paper or foil. On a lightly floured work surface, unfold pastry; roll out to a 12-by-14-inch rectangle. Place on sheet; refrigerate.
• In a large skillet, melt butter over medium; reserve 1 tablespoon in a small bowl. To skillet, add apples, 1/2 cup sugar, and cinnamon. Increase heat to medium-high; cook, tossing occasionally, until apples are tender and liquid has evaporated, about 15 minutes. Spread filling on a second rimmed baking sheet; let cool completely.
• With one short side of dough facing you, mound filling horizontally in a strip across the center, leaving a 1-inch border on both long sides. Fold top part, then bottom part of dough over filling. Turn pastry over, seam side down.
• Brush pastry with reserved melted butter; sprinkle with remaining 2 tablespoons sugar. Using a paring knife, cut steam vents in center of pastry. Bake until golden brown, 35 to 40 minutes. Let rest 10 minutes before serving.