Ingredients
125g butter
1.5kg apples
peeled, cored and sliced
2 tbsp lemon juice
½ tbsp cinnamon
½ tbsp nutmeg
½ tsp mixed spice
¾ cup sugar
19.7ml cornflour
Allergy Advice
Contains Dairy
Equipment
- 1 frying pan
- 1 bowl
Instructions
- In a frying pan, melt the butter and add the apple and lemon juice.
- Sprinkle over cinnamon, nutmeg, sugar and mixed spice.
- Cover and simmer for 5 mins.
- Cook for a further 2 mins.
- Dissolve the cornflour in 1 cup cold water and stir into the apple mixture.
- Stir continually until the mixture has thickened.
- Cool and store in the fridge, ready for use.
Notes
Tip
To prevent the apples going brown before cooking, I like to chop them into a bowl of water that has some lemon juice added (this is called acidulated water).
Variation
You can use any type of apples that are in the fruit bowl for this recipe. If you use Granny Smith apples you may like to add an extra ¼ cup sugar to balance the tartness.
Variation
These apples are a great base for apple crumble and you can make them on the weekend to create a fast mid-week dessert with little effort.
Variation
You can use this recipe to fill an Apple pie, apple and hazelnut crumble or fruit and custard turnovers.
Storage
This will keep in the fridge for up to a week.
