I bring you apple crisps, sprinkled with cinnamon, warm flavoured, earthy, crunchy and light. They even look a bit like autumn leaves...sort of. It’s best to eat them on the day of making as they begin to lose their crunch after a couple of days. They are so addictive that they won’t hang around for long. I don’t have an apple corer so I had to, rather inelegantly, hack the core out. I used a mandoline to get them wafer thin. This was my second time out using my mandoline. I thought I had it down...then I cut my finger. It was apple crisp carnage.
Recipe from BBC Good Food
1 large apple cored (I used royal gala)
Cinnamon for sprinkling
Extra virgin olive oil
Preheat the oven gas mark 3, 160°C, 325°F
Core your apple and then using a mandoline or sharp knife, thinly slice through the equator. Line a baking sheet with parchment. In a bowl drizzle the apple slices lightly with oil. Place the apple slices in rows across the parchment. Sprinkle with cinnamon. Bake for 45 minutes to 1 hour. Keep an eye on them and turn half way through. Once the apples have dried out and are golden remove from the oven and cool. Store in an air tight container.