Stella Artois isn’t just for drinking – say hello to cinnamon apples with a twist! A moreish beer batter coats Granny Smith apples, which are then dipped in cinnamon sugar and served with a cinnamon cream – one word…heavenly!



300g high gluten bread flour

¼ tsp white pepper

60g corn flour

250ml beer

20g sugar

250ml Sparkling water

1½ tsp salt

30g yeast

Granny smith apples (allow 4 slices per portion)


For the cinnamon sugar:

100g caster sugar

5g cinnamon

1 vanilla pod split and scraped

Place all in a bowl and whisk together till combined


For the cinnamon cream:

500ml double cream

40g icing sugar

5g vanilla essence

3g ground cinnamon 1g of salt


Serves: 4

Prep time: 20 mins

Cook time: 5 mins



For the beer batter:

1. Place the flour, sugar and salt into a bowl – make a well in the middle and add the yeast

2. Add the sparkling water and beer into the well and leave for a good 10 minutes then whisk to a smooth consistency Leave for 15-20 minutes


For the apples:

1. Peel the granny smith apples and remove the core with an apple corer

2. Take a sharp knife or mandolin and slice the apples into 0.5cm pieces

3. Dip the apple slices into the batter and fry at 180c until golden brown

4. Roll them in the cinnamon sugar after they are drained

Cinnamon sugar: Place all in a bowl and whisk together till combined.

Cinnamon cream: Place all the ingredients into a bowl together and whisk till they are the required thickness. Serve with the apples.


Tom Aiken for Stella Artois