This original recipe came from my, River Cottage Everyday cookbook, I did amend the recipe to better suit my ingredients and taste.
Peel and chop 4 apples into about 1 inch cubes. I used Braeburn apples, and they were wonderful.
Melt 3 tablespoons of butter in a large frying pan.
Sprinkle 2 tablespoons of sugar over the melted butter and layer the apple pieces on top.
Sprinkle a bit of cinnamon on the apples if you like.
Toss the apples in the butter and cook over low heat for about 10 minutes, or until the butter and sugar start to caramelize.
While the apples are cooking, line a spring-form pan with parchment and butter. A deep dish pie pan will work just as well, so don’t run out and buy a spring-form if you don’t already have one.
Blitz 1/2 cup of almonds in a food processor.
In a mixing bowl beat 1~1/2 sticks of unsalted room temperature butter until light and fluffy.
Next add 2/3 of a cup of sugar, 2 eggs and 1 teaspoon of real vanilla extract.
Mix all the wet ingredients until well incorporated.
Add the ground almonds and mix only until incorporated.
Gently fold in 1/2 cup of sifted self-rising flour.
Spread the thick batter out into the pan.
Pour the apple and all the pan juice over the batter.
Run into a preheated oven at 325′ for 45 minutes or until a knife inserted in the center comes out clean.
It has the most amazing crust.
the wanna be country girl – Caroline