Cooking apples in a parcel is a brilliant way to use their natural sweetness to create a syrupy sauce. Serve on the table in their parcel and people can help themselves.
Serves 2
eating apples 2 small
lemon peel 1 strip
vanilla pod ½
fennel seeds ¼ tsp
fennel flowers 4 large (optional)
rosemary sprig 1
honey 50g
butter 25g
salt a small pinch
yoghurt or creme fraiche to serve
double cream to serve
For the crumble
butter 50g
light brown sugar 50g
wholemeal flour 50g
ground almonds 25g
pine nuts 50g
Preheat the oven to 180C fan/gas mark 6. Place a large sheet of greaseproof paper on top of 2 sheets of tin foil.
Slice the apples in half horizontally and place in the middle of the greaseproof paper. Add the lemon peel, vanilla pod, fennel and rosemary. Drizzle over the honey and add the butter. Sprinkle with a tiny amount of salt. Fold the foil over the fruit to meet the opposite side and fold over the edges. Fold again to create a tight seal. Double fold the sides in the same way to form a tightly sealed parcel.
Bake for 45 minutes, or until the apples feel soft and are just holding their shape.
Meanwhile, make the crumble. Blitz together the butter, sugar, flour and almonds in a food processor until it has a sandy consistency. Tip into a bowl and add the pine nuts. Scrunch together to create lumps much like you get with granola.
Tip on to a baking sheet and place in the oven alongside the apples. Bake for 5-10 minutes before removing and mixing. Return to the oven and mix again after another 5 minutes. Repeat this process until the crumble is golden brown and crisp.
To serve, spoon a good dollop of yoghurt or creme fraiche into each bowl. Spoon 2 apple halves on to the yoghurt along with any cooking juices, then spoon a generous amount of crumble on top. Finish with a drizzle of double cream à la my grandfather (the king of double dairy).
From Supper by Flora Shedden (Hardie Grant, £24)
