Filling: 2 large apples, peeled, cored and diced; 100g toasted almonds, chopped; 150g brown sugar, plus extra; 2 tbsp cinnamon
Sticky topping: 80ml maple syrup; 50g butter, melted; 50g brown sugar; 50g almonds, toasted, chopped
Dough: 560g plain flour; 2 tbsp baking powder; 1/2 tsp salt; 240g cold butter, chopped; 300ml buttermilk; 75g butter, melted
Mix brown sugar and cinnamon in a bowl. Toss through apples and almonds. Simmer maple syrup, butter and brown sugar until thickened. Add almonds. Mix flour, baking powder and salt in a processor. Add cold butter and process until the mixture resembles breadcrumbs. With motor running, pour in buttermilk until the dough comes together. Tip mixture onto a floured board and knead for 20 seconds. Rest 5 minutes, roll into 20cm by 30cm rectangle. Brush with melted butter and sprinkle with brown sugar, scatter apple mixture. Roll dough up to form a log, cut into 12 pieces. Bake at 200 degrees for 30 minutes. Drizzle with topping.
- Receive our daily newsletter straight to your inbox each morning from The Border Mail. Sign up here