Keep your cooking seasonal and British this autumn with one of our 10 favourite apple recipes.
Ham and apple pie
A good way to make the most of leftover ham, this pie showcases the best of British ingredients. A cheddar cheese, Bramley apple, cider-cooked ham, and creamy béchamel sauce filling is nestled inside a puff pastry case, and baked until golden brown.
South African chef Reuben Riffel uses only four simple ingredients for his fresh fruit jelly – Granny Smith apples, the zest and juice of two lemons, caster sugar, and rosemary leaves. It’s pretty on the table and is the perfect accompaniment to cold meats.
A colourful salad, packed full of watercress, toasted hazelnuts, and slithers of apple. Try to use Pink Lady apples as their juicy sweetness and floral aroma will raise this to another level. Top with a dressing made from yoghurt, rapeseed oil, and horseradish sauce.
Chef Mark Hix remembers his gran making this very recipe when he was a young’un. Packed with spices, dried fruits, cider and buttery soaked bread, it makes a great tea time snack, or Sunday dinner pudding, served with homemade ice cream.
The Bramley apple is part of our heritage, and Anthony Worrall Thompson has created this recipe to showcase just how delicious they can be. Served with stewed rhubarb and chopped almonds, it’s a classic to make for your family for Sunday lunch, served up with custard.
A classic dessert popular in the Basque Country, consisting of several tasty components: a buttery, vanilla rum crust, a pureed cox apple filling, and a vanilla pastry cream made from whole milk and a vanilla pod. Brush with a sugary apple syrup to finish your pie off.
With a layer of sweet apples and raisins in-between gorgeous golden honeyed oats, these squares are absolutely perfect with a cup of tea. Follow Rachel Allen’s recipe word-for-word, and you can’t go wrong – plus they only take 15 minutes in the oven.
A warming fruit crumble made with apples and blackberries served with thick clotted cream. Vary the fruit in this recipe by using seasonal berries and fruits that are available. Be sure to use plenty of Demerara sugar for extra crunch, and serve with clotted cream.
This was a favourite Elizabethan recipe, made with cream and, later in the 17th century, with egg whites and a sprig of rosemary stuck on top to resemble a snow-covered tree. You’ll need Bramley apples, caster sugar, lemon juice, egg whites, and double cream for your snow.
A sweet pastry tart, filled with a puree made from vanilla, Bramley and Cox apples, sugar and raisins. Make your own frangipane from butter, sugar, ground almonds, and whole eggs, then pipe it neatly on top of the apples before baking. Serve warm with crème fraiche.
How do you cook your apples? Let us know in the Comments below.
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