• 4 Bramley apples
  • 1 tbsp warm water
  • 2 tsp cornflour
  • 1 tbsp demerara sugar
  • 2 tbsp unsalted butter
  • Juice of 1/2 a lemon
  • 1 tsp cinnamon, plus more for sprinkling
  • 1 pre-rolled sheet shortcrust pastry
  • 1 egg + 1 tbsp milk for egg wash
  • 1 tbsp demerara sugar
  • Caramel sauce, to serve
  • Vanilla ice cream, to serve


  1. Preheat oven to 180 C. Slice the tops off the apples and scoop out the flesh - leaving behind a hollowed out apple. Dunk into lemon water to keep the colour whilst you prepare the filling.
  2. Chop the flesh into chunky dice and toss with the cornflour. Place in a pan with the warm water, butter, lemon juice, cinnamon and sugar and cook until the apple is tender and the sauce has thickened slightly.
  3. Butter a roasting tray and place the hollowed out apples inside. Spoon the apple filling inside the hollowed out apples.
  4. Place the pastry on a floured surface and cut out circles with a round cutter that fits on top of the apples. Use a knife to cut some leaves for decoration.
  5. Place a pastry round on top of the apples and decorate with the the pastry leaves. Brush the pastry with the egg wash and sprinkle over the demerara sugar.
  6. Bake in the preheated oven for 20 - 25 minutes until the pastry is cooked and golden. Serve with caramel sauce drizzled over and vanilla ice cream.