The Apple Slice: My life as a teacher and other musings…

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A student once left an apple core on my desk after lunch once, but that was both accidental and unwanted. It has a soft lemon apple filling and a crunchy topping made from grating frozen dough on top of the filling. This beautiful apple tart from the Great British Bake Off: Big Book of Baking makes a perfect, comforting autumn treat to enjoy with a cup of tea, or as an elegant dinner party dessert. If you have ever gone apple picking then you know that the stem is how an apple is attached to a tree. Arrange the apple slices, slightly overlapping, in the cooled pastry case, starting from the edge and working round in neat concentric circles.

Place dough in prepared pan and use the back of a dessert spoon to press down to form one even layer. I’ve gone for the crunchy sugar topping because I just love the added sweetness against the sour apples and I’m a huge fan of crunchy toppings! In this apple oxidation experiment, we are going to explore the chemical reaction that turns the apple brown. These printables were created by Nature Inspired Learningand are for personal use only in your home or classroom.

At a crossing I paused and looked up and saw one of those old fashioned bakeries that sell apple slices, custard tarts, vanilla slices and those very random frogs. If you just use raw apples for the slice filling the apples won't cook in time and will be to firm in the slice. Finished with sour cream and a sprinkling of cinnamon sugar, this slice is then baked to perfection. Bake-off alum and all-round star baker Edd Kimber shares his Dorset Apple cake – with a rustic finish this cake combines tart Granny Smith apples and sweet sultanas with cinnamon and a crunchy demerara sugar top for a little bit of crunchy texture.

As mums, we love recipes like this for school and weekend snacks, but versatile enough for almost any occasion. If the students wrote something that was interesting or important to them, then writing would become more enjoyable.

Put just over half the biscuit mix (350gms) into the greased cake tin and lightly press down until it is evenly spread out on the tin. Add the melted butter and mix and then press into the prepared tin and bake for 20 minutes or until set. Greek yogurt helps to keep this cake extra moist and the toffee ganache will keep guests coming back for another slice. This apple slice has to cool and then be chilled completely and then sliced as it needs to firm up completely before eating.