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

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Otherwise, lemon juice works well, but it is more expensive to use lemon juice than salt. And your apple might taste a little zesty and sour, but that might be a good thing! This apple slice has to cool and then be chilled completely and then sliced as it needs to firm up completely before eating. It must be served chilled and tastes even better after a day or two in the fridge! Definitely something tart. My favourite is the big old Bramley, Britain’s most popular cooking apple. It falls apart rather easily when cooked, and so adds a soft, melting texture to the cake. During your exploration, take a closer look at the stem using a magnifying glass. Its amazing how much detail makes up such a small part of an apple! Calyx Apples contain an enzyme called polyphenol oxidase (PPO). When you slice open an apple, the PPO reacts with the oxygen in the air and enzymatic browning occurs. The chemical reaction between the PPO and oxygen produces melanin, which is what gives the apple flesh the brown color.

To prepare apple filling, add apples, cinnamon, nutmeg and fresh lemon zest to a large mixing bowl. Stir until apples are coated. Pour apples over crust and spread out into one even layer. The sour cream 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! Think brûlée and crumble. Why do apples turn brown? I bet your curious child has asked you that at one point or another. And perhaps he also challenged with a follow-up question – how do you prevent the apple from turning brown? In a large mixing bowl, add apples, cinnamon, nutmeg and lemon zest. Stir to combine. Pour apples over crust (it’s ok if the crust is still hot) and spread out to form one even layer.

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Step 1 - Preheat oven to 160C/320F and line a 20x20 or 8x8 inch square baking tin with parchment on the base and sides. So tell me Dear Reader, have you ever had a flood in your house? Do you like apple slices? Do you like apples? The recipe below calls for a small amount of preparation, some stove-top simmering and baking. Preparing and combining the ingredients takes less than 15 minutes and the oven does the rest of the work.

I wanted to call these Apple Pie Bars because that’s exactly what they taste like. But unlike pie, they’re super easy to make. And with a one-year-old at my feet, easy is what I’m all about right now. If you like a little spice in your baking you can use the option of adding cinnamon and allspice. You could also add a pinch of nutmeg if you like that flavour, I think that most sweet spices would work well in this recipe or if you prefer a plain taste just leave them out.Make teaching easier with our activities and recipes compiled in theme sets and books with an easy to read format Dig in while it’s warm. Give everyone a fork and dive right in. It’ll be warm and gooey and taste like apple pie.

Once an apple is sliced or bit into, and the peel is broken, the fruit inside is no longer protected. If you have ever witnessed an apple turning brown after slicing that is because the skin is no longer protecting the inside of the apple. Stem So easy with all ingredients in your pantry/fridge- I use canned pink lady slices delicious and sprinkle with cinnamonCut out small pieces of paper and write the name of the liquids you are going to test. One of them should be “air” for your control variable. I've made this slice with both tinned apples (a pantry relic from 2020 COVID where we bought tinned fruit) and fresh, stewed apples and they both work well. The only advantage to home stewed apples is that I tend to add cinnamon and sugar to them.

Apple slices are such a wonderful Australian classic cake shop treat. It starts with a layer of delicious coconut cake at the base and then a filling of apples and then a topping of cinnamon dusted sour cream! This is one of the tastiest, easiest bakes to make and is deliciously nostalgic (and a great way to use up and eat apples). This is a pushy recipe Dear Reader!The seeds are a result of the flower being pollinated. Just like a zinnia, a common annual, produces seeds so do apple blossoms. Unlike many flowers, an apple's seeds are hidden inside of a fruit. I first made this when I was about 10 so I’ve been making it for quite a few years now and I still love it Many people love to finish the Dorset Apple Cake batter with a layer of sliced apples. If that’s what you like, use an extra apple, slice thinly, then just top the batter, before baking.