Organic September is a month-long campaign to raise awareness about organic farming and produce. Organic farming is a system that produces food in ways that benefit people, animals, wildlife, society and the natural world. No other defined system of farming and food production comes close to delivering such a breadth of benefits.
So, to mark the end of Organic September we thought we’d share a recipe starring apples grown in our own organic orchards at Low Sizergh Farm. The Galloway Pippin originates from Wigton in SW Scotland and is a delicious dual-purpose variety that’s as good for eating as it is for cooking.
75g mixed dried fruit (sultanas, raisins, chopped prunes)
100g unsalted butter, softened
½ tsp ground cinnamon
2 tbsp light muscovado sugar
Finely grated zest of 1 lemon
6 large-ish Galloway Pippin apples
Put the dried fruit in a small bowl with the cider. Leave for at least an hour, or overnight.
Preheat the oven to 150C. Beat the soaked fruit into the softened butter, along with the cinnamon, sugar and lemon zest.
Core the apples, stuff the cavities with the spiced fruit butter, then arrange in an ovenproof dish, smearing any extra butter over the tops. Cover with foil and bake for 50-60 minutes, until soft but not collapsing. Remove foil about two-thirds of the way through cooking.
Serve the apples hot, with their buttery juices spooned over them, and a scoop of Windermere ice cream (made with milk from our organic herd).
*Adapted from a Hugh Fearnley-Whittingstall recipe