Dessert Recipe


Slices of sweet apples are along with cinnamon,sugar, and nutmeg with a pinch of salt and some tablespoons of flour (which help to thicken out of the juices from the apples into the perfect and sweet creamy textured sauce) and then put into a sizable casserole dish.  This apple mixture is then topped with a great topping of oats,flour, butter and brown sugar that bakes into the perfect crisp.
This recipe is extremely versatile and you may use a mix of apples dependent on what is obtainable in your neighborhood.  It’s best to use a mixture of both apples that stay firm during the time of baking (such as for example Cortland or Gravenstein) plus some apples that cook down to a soft consistency when baking,


Ingredients Required:

      For preparing the Apples:

    • 9-10 large apples which were peeled, cored and sliced
    • 3/4 cup of sugar
    • 2 tablespoons of flour
    • 1 teaspoon of cinnamon
    • ¼ teaspoon of nutmeg
    • ¼ teaspoon of salt


For Preparing the Topping:

  • 1 bowl of flour
  • one bowl of brown sugar
  • ½ bowl of oats
  • ½ bowl of butter (1 stick cut into 1-inch pieces)
  • Vanilla frozen dessert for the time of serving

Cooking Instructions:

  1. Preheat the oven to a temprature of 375 degrees. Spray a big casserole dish with non-stick cooking spray.
  2. In a sizable bowl, combine the apple slices, sugar, nutmeg, salt, flour, cinnamon. Toss to cover the apples and transfer to your prepared baking dish.
  3. To make the topping, combine the flour, brown sugar and oats in a medium bowl. Add the butter pieces, in accordance with your fingers, rub the butter into the mixture until it resembles coarse crumbs. Sprinkle this mixture throughout the apples.
  4. Bake it for 35 to forty mins or until the topping looks golden and crisp in addition to inside is warm and bubbly.
  5. Let to sit for around 30 mins before serving with vanilla ice cream.




Ingredients Required For this Recipe

  • 125 grams of softened butter
  • one cup of caster sugar
  • half teaspoon of coconut essence
  • two eggs
  • one and half cups of self-raising flour
  • one fourth cup of cocoa powder
  • half cup of desiccated coconut
  • one cup of milk
  • double cream, for serving

For Chocolate Buttercream

  • 200 gram of chopped butter
  • 200 gram of chopped dark chocolate


  1. Step First-Preheat oven at 180°C/160°C that is fan-forced. Cover a 5.5cm-deep, 20cm (bottom) circular cake cooking pan. Line it using baking paper. Making use of an electric power blender, beat the butter, coconut essence and sugar until eventually it turns fluffy. Put eggs, one at a time, whipping well following every addition.
  2. Step Second-Sift 1 / 2 of the flour plus 1 / 2 the cocoa powder over butter blend. Put 1 / 2 the coconut. Blend to mix. Put 1 / 2 cup milk. Blend to mix. Repeat using leftover cocoa, coconut, milk and flour. Scoop inside prepared cooking pan. Smooth of the top. Bake for fifty-five mins or till a skewer put inside the center will come out clean. Stand in cooking pan for ten mins. Switch out on a wire rack for cooling it off..
  3. Step Third-To make Chocolate buttercream: Put butter plus chocolate inside a glass or porcelain bowl on a saucepan containing simmering water. Stir till it smooth’s off. Cool at room temp. Beat the blend using a wooden spoon till it turns spreadable and thick.
  4. Step Fourth-Making use of a notched cutting knife, cut cake into half crossways. Put base of cake upon a plate. Cover with one third of buttercream. Sandwich using the cake top. Spread leftover buttercream on the top and side of the cake. Serve using cream.