20 x Nutley's Fibre Biodegradable Apple Trays 12-Hole

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Mix everything in until the batter is nice and smooth, and there are no visible lumps of flour showing. You may need to get your kids to scrape down the sides of the bowl with a spatula to make sure everything is combined. You can also serve it dusted with icing sugar or with a splash of cream, a spoonful of creme fraiche, a pouring of custard or a scoop of ice cream. Storage and Freezing

Beat Sugar and Butter together with an electric mixer in a large bowl for 3 - 4 minutes till pale and fluffy. Or use a stand mixer fitted with a paddle attachment. A few simple everyday ingredients and the magic of baking – that’s all you need to make these delicious apple crumble squares! Have a look in your fridge, cupboards and fruit bowl – you may not even need to go shopping to enjoy apple crumble traybake! This is a great recipe if you have a glut of apples from the garden, or some sad wilting apples sat in the fruit bowl. It’s October, it’s getting colder… and I am in the mood for crumble. Again, I have avoided posting an actual apple crumble recipe as I have completely forgotten to, but we will get there! This however… this is epic. Bake for around 30 minutes until the cake is golden, well risen and a skewer poked into the centre comes out clean.This cake can be stored in an airtight container on the kitchen counter for up to 3 days as long as your kitchen is nice and cool. Or store in an airtight container the fridge for up to 7 days. Freezer Instructions Almond essence– almond essence adds a sweet strong hint of almond to the sponge. If however you are not a fan of almond essence, leave it out. I really recommend using light brown soft sugar if you can, as it gives the cake and the stewed apples a lovely caramel flavour. But if you can't get hold of it, you can use golden caster sugar or regular caster sugar (superfine sugar) instead.

If you’re using butter it needs to be soft enough to mix in so if it’s still hard from the fridge cut it into a few pieces and pop it in the microwave for a few seconds (long enough for it to soften but not melt). Apple Corer- I managed to cook for 40 years without needing an apple corer. I have to say that I thought it was totally unnecessary and I wouldn't actually use one. Well, I was wrong. Now I use my Oxo Good Grips Apple Corer every time I use apples in a recipe. It just makes the whole process a bit easier.You need 6 main ingredients. And they are so easy to remember. With the exception of the oil, you need one measure of each ingredient. Self-raising flour - If all you have at home is plain (all-purpose) flour then you can make your own self-raising one by mixing it with baking powder. Simply sieve or whisk together 3 teaspoon of baking powder with 250g of plain flour required in this recipe. Butter: it’s up to you whether to use real butter or baking margarine. Both will work equally well. Butter will give a richer flavour, whereas margarine tends to give a lighter, fluffier cake. Hand on heart, I’m a bit of a fan of using Stork baking margarine in my cakes. Whichever one you decide upon, ensure it is brought to room temperature as it will be easier to work with. If the cake is browning fast but the middle isn’t yet set, cover the top with foil for the remainder of the baking time. Serving Suggestions