- Step 1
Peel, quarter and core the apples. Cut each quarter lengthways into 4 slices. Combine the brown sugar and butter in a large saucepan and stir over medium heat until the butter melts. Add the apple slices, reduce heat to medium-low and cook, covered, stirring frequently, for 12 minutes or until the apples are almost tender. Remove the lid and cook for a further 5 minutes or until almost all the liquid has evaporated. Stir in the cardamom. Transfer the apple mixture to an ovenproof dish 20cm in diameter and 5cm deep (1.5-1itre / 6-cup capacity), piling the apples towards the centre of the dish. Set aside to cool slightly while making the topping.
- Step 2
Preheat oven to 180°C.
- Step 3
To make the topping, combine the self-raising flour and brown sugar in a medium bowl. Use your fingertips to rub in the butter until the mixture resembles fine breadcrumbs. Stir in the chopped walnuts. Add the cream and use a round-bladed knife to mix together using a cutting motion until the mixture begins to hold together. Bring the dough together with your hands. Tum onto a lightly floured surface and knead gently 4-5 times until just smooth.
- Step 4
Use a lightly floured rolling pin to roll out the dough to about lcm-thick. Use a round 6.5cm pastry cutter to cut out the dough. Re-roll and cut out any scraps (you will need 7 rounds). Place the rounds over the cooked apples around the outer edge of the dish, leaving the centre uncovered. Brush the topping lightly with the extra cream and then sprinkle with the brown sugar.
- Step 5
Bake in preheated oven for 20 minutes or until the topping is golden and cooked through and the apple mixture is bubbling.
- Step 6
Dust with the icing sugar and serve warm with the ice-cream or cream.