In the town I live there’s a terrific little fresh fruit and veggie shop that sources second quality, locally grown produce and I love it for many reasons: first, it’s cheap (if you shop there you can feed a family of four their fruit and veg for a week for around $10) and second, for the most part, the money you pay for the produce stays local. As a mum of two constantly hungry, growing kids, I’m so grateful for their everyday price of $1.50 per kg for red and green apples – this alone is worth the second trip to another store when doing the shopping! So when I saw this recipe floating around on Facebook a few months ago, the thought of making it didn’t make me panic at the price. It was such a simple slice to make, the result being a warm, fudgey, heart-warming offering – versatile enough to be morning or afternoon tea, or an easy dessert when served with cream or ice-cream. Using apples from Woolworth’s at $6/kg this recipe costs around $8 to make, though it works fine replacing the fresh apples with tinned ones too, making the cost $7. The quantities below fill a large roasting dish and yields 30-40 pieces of slice or enough dessert for a crowd of 30.
- 4 cups self raising flour
- 2 cup sugar
- 6 apples, peeled, cored and diced (I use the slinky apple machine) or 1.5 tins pie apple
- 250g butter or margarine
- 2 eggs
- 2 tabs sugar extra
- 1 tablespoon cinnamon
1. Preheat oven to 180 degrees and line a large roasting dish with baking paper.
2. In a large bowl, toss apples with self raising flour and sugar in a medium mixing bowl.
3. Melt butter in a small saucepan on the stovetop or in a small bowl in the microwave, and allow to cool a little. Stir in egg.
4. Pour butter and egg into the apple mixture and mix until combined.
5. Spoon into baking dish and evenly sprinkle extra sugar and cinnamon on top.
6. Bake at 180c for 35 to 40 minutes or until the top is golden brown and a skewer inserted into the middle comes out clean. If it goes brown very quickly, cover with foil and return to oven for remainder of the cook time. Eat while still warm with a scoop of icecream for dessert or store for snacking on with a cup of tea or coffee.
I feel almost as silly blogging about Apple Crumble as I did blogging about Honey Joys. It’s such a simple dessert to make, and there are tonnes of terrific recipes for it out there already. But for what it’s worth, here’s mine. When it comes to Apple Crumble, I’m a big believer in there needing to be as much crumble as there is fruit, that it should be crunchy and chewy all at once, and served with a spoonful of icecream. And in the middle of winter, how lovely is any dessert that has hot and cold elements in the same bowl? I can’t come at any recipes that call for butter to be rubbed into flour, so this one simply asks you to mix melted butter with the dry ingredients. Apple Crumble is so fast to make, and all the ingredients are easily stocked in the pantry, ready to go when needed. The recipe below serves 8-10 people, is quite fast to make, and costs around $9. Enjoy!
- 1 x 800g can peaches, drained
- 1 x 800g can pie apple
- 2 cups plain flour
- 1 cup brown sugar
- 1 cup rolled oats
- 250g butter, melted
- Preheat oven to 180 degrees and place peaches and pie apple in a medium sized baking dish.
- Combine all other ingredients in a bowl and mix together until combined, but mixture should still consist of lots of little lumps.
- Spread lumpy mixture evenly over the apple and peaches in the roasting dish and bake for 25 minutes or until golden. Serve with icecream, cream or custard.
The first time I made this cake, my husband was away and my delightful friend Catherine was staying for a few nights with her delightful children. As is not unusual for me, I was trying to do too much in the kitchen at once – baking a cake, cooking dinner and parenting my own kids all at the same time. I probably shouldn’t have been surprised (but I was!) when I loosened the cake from the spring-form tin and the whole thing went frisbee-like, straight into the nearby sink of dirty washing up water! But I persevered and made it again because this recipe is thoroughly deserving of its title: it’s the best tasting apple cake I’ve ever had the pleasure of eating, it’s quick to prepare using the food processor, it’s rich in flavour and quite good to look at without any real effort. If you’re not a fan of marzipan, don’t be put off by the small amount required – it melts all through the cake upon cooking and contributes to the sweetness and nuttiness of the cake without leaving isolated bits of it in your mouth. And do feel free to use tinned apples in this cake, though fresh ones taste a fair bit nicer and are not much work at all if you can use a slinky apple machine to do the hard work of peeling and slicing for you. Costing just under $6 to make, this cake serves 12 people and is delightful on its own for morning or afternoon or becomes a wonderful dessert with a dollop of cream or icecream. Thanks for sharing this one Nicola, and thanks for inventing it, Mary Berry (whoever you are!).
- 225g grams flour
- 1 level teaspoons baking powder
- 225g sugar
- 2 large eggs
- half teaspoon almond extract
- 150g butter, melted
- 250g apples (approximately 3 medium sized), cored, peeled and sliced
- 50g marzipan
- 25g flaked almonds
- 2 tablespoons raw sugar for the top
- Preheat oven to 170 degrees or 160 degrees for fan-forced. Grease and line a deep, loose bottomed tin.
- In a food processor or mixer, combine flour, baking powder, sugar, eggs, almond extract and melted butter for 1 minute. Spread half the mixture in the bottom of the pan.
- Slice apples and lay them on top of the mixture, dice and scatter marzipan over the top of the apples. Spread the remaining cake mixture over the top of the apples and marzipan, trapping them inside. Scatter the flaked almonds and raw sugar on top.
- Bake for 1.25 to 1.5 hours, though start checking earlier. Cake is cooked when a skewer comes out clean of batter but moist from the apples. Cool in the tin and dust with icing sugar if doing so appeals.
My friend Wendy recently sent in this amazing recipe and having tried it out, I think I’ll be making it time and time again. Utilising all the benefits of a slow cooker, this affordable and tasty meal is just so easy to do. Just put the meat and marinade in a slow cooker 8 hours before your guests arrive. The accompanying apple slaw takes no longer than a standard salad to make and your guests can put it all together themselves during the meal. Wendy made this pork-tastic dinner en-masse for a church dinner recently using two slow cookers and was able to feed everyone affordably in a cinch. I recommend purchasing the pork from a butcher as mine was half the price of my local Woolworth’s. Serving 10 people easily, this recipe costs around $20, when pork is on special. Thanks Wendy!
- 2kg pork shoulder
- 1 x 375g bottle BBQ marinade (whatever is cheap, even standard BBQ sauce will do)
- 1/2 small savoy cabbage, shredded
- 2 carrots, grated
- 2 small apples, grated
- 1 cup mint leaves, finely chopped (if you have it – if not, don’t stress)
- 3/4 cup mayonnaise
- 1 tablespoon dijon mustard
- 2 tablespoons of lemon squeeze or juice of 1 lemon
- salt and pepper to taste
- 20 bread rolls or french stick/baguette equivalent
- Place pork in a slow cooker and empty all the marinade over it. Replace lid, switch to low and cook for 8 hours.
- Combine cabbage, carrot, apple and mint in a salad bowl. In a separate measuring jug, combine mayonnaise, dijon and lemon juice. Dress slaw mixture with the dressing and toss well.
- Remove pork from slow cooker, and using 2 forks pull the tender pork apart
- Place fresh rolls, pork and apple slaw in the centre of the table, allowing people to put together their own pork and apple slaw rolls.