Crisp, sweet or tart, new season's apples, tenderly cooked in layers of spiced sugar, make a great base for a crumble or pie. Pack the slow cooker firmly with the fruit to make it worth the time involved and freeze excess for another time when you need to make a pud in a hurry.

Ingredients

• ½ cup lemon juice
• 4 kilograms apples, peeled
• 1-1½ cups sugar
• 1½ teaspoons mixed spice
• 1 teaspoon ground cinnamon

Method

1. Turn the slow cooker on to low to pre-warm while gathering and preparing the ingredients.
2. Place the lemon juice in a large bowl.
3. Quarter the apples and trim out the core. Slice the fruit thinly and place in the bowl, tossing with the lemon juice as you add more apples. This prevents the apples from browning.
4. Mix the sugar, mixed spice and cinnamon together.
5. Layer the apples and spiced sugar in the pre-warmed slow cooker finishing with a layer of sugar and cover with the lid.
6. Cook on low for 5-6 hours or on high for 3-4 hours. Lift the lid and test the apples for doneness - they should be soft.
7. Transfer to a lidded heatproof container, cover and cool before refrigerating or freezing.

Cooks Tips

4 kilograms apples are sufficient o fill a 4.5-5 litre capacity slow cooker. Adjust the sugar quantity to suit the variety of apples and your personal taste. Variations: - Use half apples and half pears. - Vary the spices. Try a mix of cardamom, coriander and ginger. - Add a few slices of quince paste when layering the apples and sugar. - Add a drizzle of rosewater when layering the fruit.