FILLING:
5-6 Granny Smith apples (depending on the size)
1/4 cup white sugar
1 tbsp flour
1 tsp NOMU Holiday Baking Spice
1 tsp NOMU Vanilla Essence
SCONE TOPPING:
1 x 150g sachet NOMU MiniMakes All Purpose Dough & Batter Mix
3 tbsp white sugar
60g butter, cubed and chilled
1/3 cup (80ml) cold buttermilk, plus extra for brushing
Brown sugar or NOMU Sweet Rub, for sprinkling
TO SERVE:
Whipped cream or vanilla bean ice cream
Preheat the oven to 180°C.
Peel and core the apples, then cut into thickish 0.5-1cm thick slices. Place in a large mixing bowl with the remaining filling ingredients and toss until the apples are completely coated.
Transfer to a 23cm round pie dish (or something similar in size) and press into an even layer. Set aside while you prepare the scone topping.
For the scone topping, place the dry mix and sugar in a mixing bowl and stir until combined. Rub in the butter using your fingertips until the mixture resembles coarse breadcrumbs. Alternatively, you can pulse the mixture in a food processor. Add the buttermilk and stir to form a soft, sticky dough.
Roughly shape the dough into small patties using your hands and place on top of the apple mixture, leaving gaps in between each one to allow for spreading. Brush the top of the scone mixture with some extra buttermilk and sprinkle generously with brown sugar or NOMU Sweet Rub. This forms a deliciously crunchy crust.
Place in the oven and bake for 35-45 minutes or until the scone topping is golden and the apple mixture is bubbling and softened. Allow to cool for 10 minutes, then serve with whipped cream or scoops of ice cream.
FILLING:
5-6 Granny Smith apples (depending on the size)
1/4 cup white sugar
1 tbsp flour
1 tsp NOMU Holiday Baking Spice
1 tsp NOMU Vanilla Essence
SCONE TOPPING:
1 x 150g sachet NOMU MiniMakes All Purpose Dough & Batter Mix
3 tbsp white sugar
60g butter, cubed and chilled
1/3 cup (80ml) cold buttermilk, plus extra for brushing
Brown sugar or NOMU Sweet Rub, for sprinkling
TO SERVE:
Whipped cream or vanilla bean ice cream
Preheat the oven to 180°C.
Peel and core the apples, then cut into thickish 0.5-1cm thick slices. Place in a large mixing bowl with the remaining filling ingredients and toss until the apples are completely coated.
Transfer to a 23cm round pie dish (or something similar in size) and press into an even layer. Set aside while you prepare the scone topping.
For the scone topping, place the dry mix and sugar in a mixing bowl and stir until combined. Rub in the butter using your fingertips until the mixture resembles coarse breadcrumbs. Alternatively, you can pulse the mixture in a food processor. Add the buttermilk and stir to form a soft, sticky dough.
Roughly shape the dough into small patties using your hands and place on top of the apple mixture, leaving gaps in between each one to allow for spreading. Brush the top of the scone mixture with some extra buttermilk and sprinkle generously with brown sugar or NOMU Sweet Rub. This forms a deliciously crunchy crust.
Place in the oven and bake for 35-45 minutes or until the scone topping is golden and the apple mixture is bubbling and softened. Allow to cool for 10 minutes, then serve with whipped cream or scoops of ice cream.
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