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Almond-Topped Apples

A delicious and economical free dessert recipe featuring traditional English cooking apples. The quantities here will serve three or four if the cooking apples are fairly large. Make sure that your guests do not have nut allergies !

Serve as a dessert with a medium or sweet white wine that has been conditioned to the right temperature. We like Monbazillac, some of the sweeter Greek wines, or, if you can afford it, Sauterne.

Ingredients for 2 to 3 persons:

3 - 4 cooking apples, medium or large
1 - 2 tablespoons of honey (more is sweeter !)
2 ounces (55g) butter
4 oz (110g) raw cane sugar
2 eggs
4 oz (110g) ground almonds
rind of 1 lemon

Shallow ovenproof dish and a saucepan.


Peel and slice the apples 1/8" (3mm) thick half rounds. Place them in a pan with the honey, lemon rind and 3 tablespoons of water. Simmer very gently until the apples are tender. This may take several minutes but do not them stick, burn or go to mush !

Pre-heat the oven to 180 C/350 F or Gas Mk. 4. Fan ovens can be 10 degrees or so cooler.

Cream the butter and sugar and then add the eggs one at a time beating each one well. Add the ground almonds mixing in carefully using a metal spoon. Place the apples in the ovenproof dish and pour over the almond mixture. Bake in the oven for 30 - 40 minutes. or until the topping is golden in colour. The top should be firm to touch when cooked. If the edges are browning too quickly, cover the dish with greaseproof paper to prevent burning while finishing cooking.


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