Autumn’s here, and that means apples, spice and everything nice. Whether you’re craving a gooey cheesecake crumble with a fruity twist or a golden tart topped with gingerbread crunch – these two desserts are the ultimate way to sweeten autumn’s chillier evenings. 

1. Apple raspberry and cheesecake crumble 

Makes about 9 squares  

Ingredients 

For the crust:  

100g salted pretzels, finely crushed + extra for serving  
⅓ cup (80g) butter, softened 
½ tsp (2.5ml) cinnamon 
2 Tbsp (30ml) sugar  

For the cheesecake layer:  

250g full-fat cream cheese, at room temperature 
⅓ cup (80ml) sugar 
3 Tbsp (45ml) freshly squeezed lemon juice 
2 large eggs, at room temperature 
1 tsp (5ml) vanilla extract  

For the compote: 

1 large Granny Smith apple, peeled and diced 
120g raspberries, fresh or frozen 
2 Tbsp (30ml) sugar 
¼ cup (60ml) water 
Pinch nutmeg 
½ tsp (2.5ml) cinnamon  

For the crumble: 

⅓ cup (80ml) flour 
⅓ cup (80ml) rolled oats 
1 cup (250ml) dark brown sugar 
½ cup (125ml) butter, softened  

Method 

1. Preheat the oven to 160°C. Line a 20x20cm tin with baking paper and spray with non-stick spray. 
2. To make the crust, combine pretzels, butter, cinnamon and sugar. Press the mixture into the tin. Set aside.  
3. Place cream cheese, sugar, lemon juice, eggs and vanilla extract in a bowl. Whisk using an electrical whisk until mixture is smooth.  
4. Pour the cream cheese mixture onto the base. 
5. Bake for 30 minutes. Once done, set aside to cool completely. 
6. For the apple and raspberry compote, combine ingredients in a small pot. Cook on medium heat until sticky, about 15 minutes. Set aside to cool.  
7. Increase the oven temperature to 180°C. 
8. Combine the crumble ingredients, mixing until the it resembles coarse breadcrumbs.  
9. Sprinkle the mixture on a baking tray. Bake for about 10-12 minutes or until crispy and golden brown. Cool. 
10. To assemble, spread the compote over the cooled cheesecake and top with the crumble. 
11. Cut into nine squares and garnish with pretzels. 

Recipe & Styling: Lichelle May
Photography: Zhann Solomons 

2. Salted apple & gingerbread tart 

Serves 3-4  

Ingredients  

For the gingerbread crumble  

¼ cup (37.5g) cake flour
¼ cup (50g) Muscovado sugar
½ tsp (2.5ml) ground ginger
½ tsp (2.5ml) ground cinnamon
2 Tbsp (30g) cold butter, grated   

For the tart  

⅔ cup (113g) Muscovado sugar
¼ cup (60g) butter
¼ cup (60ml) honey
Pinch ground nutmeg
½ tsp (2.5ml) ground ginger
½ tsp (2.5ml) ground cinnamon
2 Granny Smith or Pink Lady apples
Pinch sea salt flakes
1 sheet (250g) ready-rolled puff pastry, defrosted
1 egg, beaten
Vanilla ice cream, to serve  

Method  

1. Preheat oven to 180°C.
2. For the gingerbread crumble, combine flour, sugar and spices in a bowl.  
3. Rub butter into the flour mixture using your fingertips until it resembles coarse crumbs.
4. Place the gingerbread crumble on a lined baking tray sprayed with non-stick spray. 
5. Bake for about 15-20 minutes, tossing halfway, until golden. Remove and set aside to cool and crisp up.
6. For the tart, place the sugar, butter, honey and spices in a pan over low heat, allowing the sugar to melt. Cook for about 12-15 minutes. 
7. Meanwhile, peel and core the apples then slice thinly.
8. Once the caramel is a deep golden colour, add the apples into the caramel and cook for about 2-3 minutes. Add salt and stir to evenly coat all the apples with caramel. Remove from heat and cool slightly.
9. Place the pastry on a lined baking tray then pack the apple and caramel mixture onto the puff pastry, leaving about a 2cm border of pastry open around the edges. Reserve extra caramel sauce for serving. 
10. Fold the border over the edge of the apple filling in increments. Brush pastry with egg wash. 
11. Bake for about 25-30 minutes or until the pastry is cooked and golden. 
12. Serve sprinkled with gingerbread crumble, ice cream and extra caramel from the pan. 

Recipe & styling: Lichelle May
Photography: Zhann Solomons 

Also read: Mini carrot cake loaves

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