It's not a cake, it's not a crumble, it's not a cobbler or a slump - but it is warm and comforting and just what you want from your apple desserts. Plus it doesn't require me asking my husband to make the pastry for me because his is better...
Rosemary-scented Almond and Apple Dessert
Place a branch of fresh rosemary in an oven-proof dish. Peel and core dessert apples (not too sweet, but will hold their shape), cut them into 8ths and fit them into the dish on top of the rosemary. My dish takes 3 apples cut this way. Grate the zest of a lemon over the top. Pour over 1/4 cup white wine (I was drinking sparkling white Burgundy at the time) and drizzle 3-4tbs of maple syrup over.
Make a batter from 1 cup of Instant Vanilla and Almond Pancake Mix adapted by Dee from a recipe of Nigella Lawson's, letting it down with 1/2 cup thick cream (the spooning sort, not the pouring sort), 1 egg and a dash more vanilla.
Dab spoonfuls of the batter on to the apples. Bake at 180C for about 40 minutes until the top is golden and crusty. Serve with cream.
The wine, lemon and rosemary combine to make an extraordinary perfume - it's almost like gingerbread. Very delicious! I liked the high fruit: topping ratio, because it meant I had room for seconds, but when I make it again I will make a double quantity of topping batter and really lay it on thick.
I am sending this to Sophie at Key Ingredient for her apple & peach KICK contest.