Inspired by pastry chef Regan Daley’s version of this dessert – mine is tried, true and tops. I strongly suggest using Northern Spy apples for this. They are a late fall apple and have the perfect tart flavour and soft, juicy texture when cooked to offset its sweet cookie-like topping. If you can’t find Spys, try a mixture of Honeycrisp, Macs, Cortlands or other tasty, tart apples.
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