Apple Crisp Recipe - Link wasn't working properly

Patricia Wells - ELI'S APPLE CRISP

Prepare this with a good tangy cooking apple, and if possible, combine several varieties - such as Granny Smith, McIntosh and Fuji - for more depth of flavour and texture.

Serves 8

unsalted butter for preparing the baking dish

45g/112oz unsalted butter

1kg/2lb cooking apples, peeled, cored and cut lengthways into 8 even wedges

2 tablespoons freshly squeezed lemon juice

l2 teaspoon ground cinnamon

1l2 teaspoons pure vanilla extract

2 large eggs, at room temperature

75g/2l2oz sugar

250ml/8fl oz creme fraiche or double cream

Preheat oven to 400F/200C/Gas 6.

Generously butter a 27cm (1012in) baking dish, then set aside.

In a large frying pan, combine the butter, apples, lemon juice and a quarter teaspoon cinnamon and cook until just soft, about seven minutes. Stir in half a teaspoon of vanilla extract.

Transfer the apples to the baking dish, evening them into a single layer with a spatula. In a large bowl, combine the eggs and sugar and whisk until well blended. Add the cream, the remaining vanilla extract and cinnamon. Whisk to blend and pour over the apples in the baking dish. Place the baking dish in the centre of the oven and bake until the top is a deep golden brown, 30 to 40 minutes. Do not underbake, or the results will be soggy, rather than crisp.

Serve cut into wedges, accompanied by a dollop of creme fraiche. The dessert is best served the day it is made, as the delicate flavours will fade.