Baked apples are a classic way to use up seasonal Bramley apples. The addition of the crumble topping gives the soft, sweet apples a nice crunch. Spiced with cinnamon, this is a great combination of two childhood puds. Perfect served with a dollop of vanilla ice cream or splash of custard
- 6 eating apples, cored
- 50g sultanas
- 1tsp cinnamon
- 3tbsp plain flour
- 4tbsp demerara sugar
- 60g, hazlenuts
- 50g butter
Preheat the oven to 200°C/Fan 180°C/gas mark 4.
Put the apples into a baking dish.
Mix together the sultanas and cinnamon and sprinkle into the apple holes. Pour a little cold water around the apples and bake for 30 minutes, until the skin is loose.
Put the flour, sugar and hazlenuts into a food processor and whizz until the nuts are coarse. Add the butter and whizz again until the mixture resembles breadcrumbs.
When the apples are ready, sprinkle with the crumble mix, pressing down. Bake again for 30 minutes.
If you don’t like raisins, try stuffing the apples with dried dates for an extra sticky sweet hit