It’s a perfect time of year for a warm, sweet dessert to follow a hearty warming main course and I recently had the good fortune to get some lovely russet apples from our neighbour.
The recipe is vegetarian and gluten free but could easily be adapted to suit vegans, changing the butter that the apples are cooked in for a vegan butter or reduced flavour coconut oil and making pastry with rapeseed or other oil and adding egg replacer or aquafaba should work. Maybe an update for another time!
Anyway, the apples have a great flavour and are perfect for the dish as they caramelise perfectly and absorb the butter and cinnamon flavours in the cooking.
The only real issue with making the dish is cooking the caramel, the sugar can burn quite quickly so be vigilant when colouring the sugar and take care when adding the butter, very occasionally the caramel can spit and the sugar is very hot and can cause a nasty burn.
I hope you enjoy cooking this classic dish, if you cook it please post your version using one of the links at the end of the recipe section below. Bon appetite!