Baked Apple Crisp

Ingredients

• 165g soft brown Sugar and Syrups

  Sugar and Syrups

  Try having in stock caster sugar, muscavado, honey and golden syrup

  • Once opened ensure they are tightly resealed with quick clips or bag clips.
  • If you have got rock-hard brown sugar, crystallised honey/syrup, place in a suitable non-metallic bowl and give a quick blast of about 30 seconds on high in the microwave to bring these back to their normal state.
• 4 tablespoons melted Butter

  Butter

  Unsalted is better for cooking.

  Easy spread butter is ideal for sandwiches and toast.

• Yoghurt

  Yoghurt

  Greek yoghurt is good for adding to curries or making quick dips.

  Choose fruit yoghurts for quick puddings for the children.

• Crème fraiche

  Crème fraiche

  The French version of soured cream, it's twice as rich, and thicker than the British version of sour cream.

  • It can be used to lace soups, sauces and stews or it can be spooned over puddings and stirred into sweet dishes. Great for adding to leftovers, as it is quite rich and can withstand being heated.
  • Plain full-fat yoghurt can be used instead of crème fraîche in cooking as long as you heat it gently – adding a little cornflour, which can help to prevent it from separating.
  • The best crème fraîche comes from a strictly controlled area of Normandy called Isigny-sur-Mer and it’s sold in larger supermarkets in the UK.
• 40g Flour

  Flour

  For pastry making or to thicken sauces, soups, stews and casseroles.

  • Raising agents are added to plain flour to make self-raising flour, used to lighten and give an airy texture to cakes and sponges.
  • Once opened reseal with quick clips or transfer to an airtight container or kilner jar. It will keep for up to 3-4 months