Apple picking

People of Keyworth have been donating loads of apples to the Abundance project which are being redistributed to anyone in Keyworth who would like them. Here are some great apple recipes to inspire you, whether you have collected some from the project or  just want to use your own. This really is eating local produce!

We have included a downloadable (.pdf)  version of each recipe in case you would like to save and print your own copy.


Apple & Sultana Tea BreadTea bread

Download recipe:  Apple & Sultana Tea Bread

4oz butter/margarine softened

4oz caster sugar

2 large eggs beaten

1 tablespoon clear honey

6oz sultanas

8oz self raising flour

1 teaspoon mixed spice

1 large cooking apple (6oz peeled cored & coarsely grated)

1-2 tablespoons clear honey to glaze

Grease a 2lb loaf tin & line with greaseproof paper.

Put all the ingredients into a bowl and beat for 2 minutes until smooth. Turn into the prepared tin. Bake in a moderate oven (180°c, 350°F, gas mark 4) for about 1¼ hours or until firm to the touch. Turn out onto a wire rack; brush the top with honey & leave to cool.

Apple and Blackberry with Almonds

Download recipe: Apple and Blackberry with AlmondsApples and almonds

4 eating apples peeled, cored & sliced

1 medium Bramley apple, peeled, cored & sliced

250g blackberries

2 tbsp light muscovado sugar

150g marzipan, cut into strips

300g shortcrust pastry

1 egg or milk to glaze

Heat oven to gas mark 6 /200C

Put apples & blackberries into a pie dish and sprinkle with sugar

Bake for 15 mins

Remove from oven and lay strips of marzipan over the apple mix

Roll out pastry on a lightly floured surface to the thickness of a £1 coin

Lay it over the filling, trim off edges and crimp

Brush pie top with beaten egg or milk

Bake 30 – 35 mins or until pastry is deep golden and crisp

Cook’s note:

Could use flaky pastry or sweet crust pastry

Could sprinkle flaked almonds on top

Apple Brown Betty

Download recipe: APPLE BROWN BETTY

Serves 6

For the topping:

50g (2oz) butter

150g (6oz) fresh breadcrumbs

50g (2oz) brown sugar

2 teaspoons ground cinnamon

1 teaspoon mixed spice

For the apple:

1.6kg (3.5 lb) cooking apples, peeled, cored and roughly chopped

150g (6oz) sugar

25g (1oz) butter

First, make the topping. Heat the butter in a shallow heavy-based pan. Add the breadcrumbs and stir continuously over a medium-high heat as they become crisp. When they have turned golden remove them from the heat and stir in the sugar and spices. Leave to cool.

Place the apples in a stainless steel pan with a splash of water and the sugar. Heat gently, cover with a lid and stir occasionally. A smooth puree with a few lumps will result after 10-15 minutes. Remove from the heat, stir in the butter and taste for sweetness, although the apples should retain most of the inherent sharpness.

Serve the warm apple in bowls sprinkled with generous amount of crumbs, and offer lots of whipped cream or crème fraiche.

Recipe taken from The Apple Source Book by Sue Clifford and Angela King

Apple Crumble

Download recipe:Apple CrumbleApple crumble

For the crumble

300g/10½oz plain flour, sieved pinch of salt

175g/6oz unrefined brown sugar

200g/7oz unsalted butter, cubed at room temperature

Knob of butterfor greasing

For the filling

450g/1lb cooking apples peeled, cored and cut into 1cm/½in pieces

50g/2oz unrefined brown sugar

1 tbsp plain flour

1 pinch of ground cinnamon

Preheat the oven to 180C/350F/Gas 4.

Place the flour and sugar in a large bowl and mix well. Taking a few cubes of butter at a time rub into the flour mixture. Keep rubbing until the mixture resembles breadcrumbs.

Place the fruit in a large bowl and sprinkle over the sugar, flour and cinnamon. Stir well being careful not to break up the fruit.

Butter a 24cm/9in ovenproof dish. Spoon the fruit mixture into the bottom, then sprinkle the crumble mixture on top.

Bake in the oven for 40-45 minutes until the crumble is browned and the fruit mixture bubbling.

Serve with thick cream or custard.

Recipe from BBC Good Food

Apple pancakes with Toffee Sauce

Download recipe: Apple Pancakes with Toffee SauceApple pancakes

These are more like what we call griddle scones in Scotland, and what the rest of Britain knows as Scotch Pancakes. Still delicious even without the toffee sauce or the Greek yoghurt.

For the pancakes

50g butter

225g self-raising flour

2 tsp baking powder

50g caster sugar

2 medium eggs

175ml full-cream milk

500g Bramley apples

1 tsp vanilla extract

For the toffee sauce

50g unsalted butter

50g light muscovado sugar

2 tbsp golden syrup

2 tbsp double cream

Greek-style natural yogurt, to serve

1. Make the toffee sauce. Put the butter, sugar and golden syrup into a small saucepan and bring slowly to the boil, stirring. Reduce the heat and simmer for 3 minutes or until thick. Stir in the cream, then remove from the heat and set aside to cool.

2. Make clarified butter by melting the butter in a pan. Remove from the heat and stand for a few minutes. Pour off the clear butter into a bowl and reserve. Discard the milky-white solids at the bottom of the pan.

3. Sift the flour, baking powder and sugar into a bowl. Make a well in the centre, then add the buttermilk, eggs and milk. Whisk until smooth and thick. Peel, core and coarsely grate the apples and measure out 300g. Stir into the batter with the vanilla.

4. Heat a large, non-stick frying pan over a medium heat. Brush the base with a little of the clarified butter. Add 4 large spoonfuls of the batter, spaced well apart, and cook for 2 minutes or until bubbles appear on top of the pancakes and they are golden brown underneath. Flip and cook for another minute. Transfer to a plate and keep warm while you cook the rest, to make about 16.

5. Pile the pancakes onto warmed plates, top with a large spoonful of yogurt and drizzle with the toffee sauce. Serve immediately.

Apple Spice Muffins

Download recipe: Apple Spice MuffinsApple spice muffins

3 cups sugar

1 cup oil

2 cups chunky, unsweetened applesauce

1/2 cup apple juice

4 eggs

2 tsp. baking soda

2 tsp. vanilla extract

1 tsp ground cinnamon

1 tsp. ground cloves

1 tsp ground nutmeg

3 ½  cups flour


Preheat oven to 190C degrees.

Mix all ingredients except flour.

Add flour and mix well.

Fill muffin tin cups 2/3 full.

Sprinkle with topping

Bake 17-20 minutes


Mix sugar with a bit of allspice and cinnamon.   As this recipe makes oodles of muffins, I just mix enough to sprinkle on top before putting the muffins in the oven.  The batter stays good in the fridge for a couple of weeks.

Tracey’s Fool-Proof Tarte Tatin for Cheats

Download recipe: Cheat’s Tarte TatinCheats tarte tatin


50g / 2 oz butter

75g / 3 oz soft brown sugar

6 medium sharp eating apples with a firm texture like Cox’s apples, Granny Smith or Egremont Russet apples, peeled, quartered and cored. (You can also do it with cooking apples, just add a little more sugar to taste.)

1 Packet fresh puff pastry (if you use ready rolled, I won’t tell anyone…)

Preheat the oven to 220C / gas 7.

Melt the butter on the hob in a 20cm tarte tatin tin if you’ve got one, otherwise use a heavy-based saucepan or frying pan.

Stir in the sugar and a few of the apple chunks which will help the sugar to dissolve rather than fail to melt properly and burn. Heat until the mixture is starting to caramelize (though the brown sugar means this doesn’t take so long).

Put in the rest of the apples and cook over a medium heat for about 10 minutes, stirring every now and then to coat them in the caramelised juices – the apple juices will ooze out at first but will soon thicken and make a sauce. Remove from the heat. If you’ve ended up with a lot of thin juice, just remove the apples and boil it until it thickens a bit.

Roll out (or un-roll!) the pastry and prick it all over with a fork. If using the fancy metal dish, simply lay the pastry over the apples, trim around the top of the dish leaving about 2cm overlap all round and then tuck the pastry round the apples down the inside of the tin. If not, use a suitable dish – glass or metal pie dish or metal handled frying pan or pizza plate. Transfer the apples and their juices to this and put the pastry lid on as above.

Bake the tin in the middle of the oven for 20-30 minutes until the pastry is risen, firm and golden. When the tart is cooked, leave it to settle in the tin for 5 minutes or so before running the blade of a knife round the edge to dislodge any pastry that has stuck. Invert a plate over the top and turn out the tart, with any juices left in the tin. If you’re nervous about this bit, no-one will really be able to tell if you just put the pastry upside down on a serving dish and then just arrange the apples and their juices on top.

Some folk serve this with cream, but I prefer Greek natural yoghurt.

Toffee Apple Tart

Download recipe: Toffee Apple Tart

Serves 8

125g wholemeal self raising flour

125g plain flour

½ teaspoon cinnamon

125g butter at room temperature

1 teaspoon finely grated lemon rind

1 large egg beaten

For the sauce & filling

100g butter

100g soft brown sugar

¾ teaspoon vanilla extract

150ml double cream

Juice of 1 small lemon

6 medium eating apples cored & cut into wedges

1.    Preheat the oven to 190°c, gas mark 5.

2.    Sift both flours into a mixing bowl, tipping any bits remaining in the sieve into the bowl. Add cinnamon and the butter, cut into chunks; rub the butter into the four. Think large breadcrumbs it does not matter if there are flakes of butter not rubbed in. Stir in the lemon zest. Add all but 1-2 teaspoons of the egg. Bring the pastry together with a knife & finger tips. If more liquid is required use a squeeze of lemon juice. Chill while you make the filling.

3.    Put the butter, brown sugar & the vanilla extract into a saucepan and heat gently until the butter melts. Increase the heat until the mixture bubbles, poor in the cream – it will bubble, keep stirring until it makes a smooth toffee like sauce. Add a squeeze of lemon juice and remove from the heat.

4.    Toss the apples with another squeeze of lemon juice and half the toffee sauce.

5.    Grease a baking sheet & roll out the pastry into a 35cm circle. Pile the apples on top of the pastry leaving a 4-5cm boarder all around. Then fold over the edge of the pastry to form a shell. This will be uneven but it gives the tart a very rustic look. Brush the pastry with the reaming egg.

6.    Bake for 40 minutes or until the apple is soft & bubbling.  Don’t worry if some of the juices have leaked out.

7.    To serve gently reheat the remaining toffee sauce poor over the warm tart & serve immediately.

Apples on tree