This recipe brings to mind old-school toffee apples although in our version the apples are dipped in custard and a finely-crushed granola mixture. It’s an easy way to turn apples into a simple dessert or even as a way to entice reluctance fruit-eaters to try some.
6 small Granny Smith apples
300g (2 cups) icing sugar mixture
2 1/2 tbsp-60ml (1/4 cup) Pauls French Vanilla Double Thick custard
60g (3/4 cup) berry granola, finely chopped (see notes)
Cinnamon, to dust
3 Method Steps
Step 1Line a baking tray with baking paper. Pierce each apple
(6 small Granny Smith apples) with a bamboo paddle skewer.
Step 2Place sugar
(300g (2 cups) icing sugar mixture) in a bowl. Add 2 1/2 tbsp of the custard
(2 1/2 tbsp-60ml (1/4 cup) Pauls French Vanilla Double Thick custard) and stir until smooth and well combined, gradually adding remaining custard if necessary (see notes).
Step 3Dip 1 apple in the custard mixture then gently shake off excess (see notes). Sprinkle with granola
(60g (3/4 cup) berry granola, finely chopped (see notes)) then place on the prepared tray. Repeat with remaining apples, custard mixture and granola. Dust apples with cinnamon
(Cinnamon, to dust). Place in the fridge for 30 minutes or until set. Serve.
Make sure the granola is finely chopped as the weight of the granola can drag down the icing as it sets.
The icing shouldn’t be too thick or else it will drag down the granola as it sets.
You will have to shake the apples for at least 30 seconds to get a smooth coat of icing.