Sunday Magazine Recipe: Baked apples with spiced oat filling


The evenings are cooling down, which makes my spirits low and my cravings for warm, baked desserts stronger. This is when I turn to my humble recipe for baked apples. Apples are at the height of their season right now, so make the most of them while you can.

Serves 4

50g butter
50g rolled oats
50g plain flour
25g light muscovado sugar or coconut sugar (or regular soft brown sugar)
generous pinch sea salt
1 tsp nutmeg
1 tsp cinnamon
4 new season apples, unpeeled

Preheat oven to 200C. 

First, make the crumble. Combine butter, oats, flour, sugar, salt and spices in a bowl and set aside.

Slice about 2cm off the top of each apple and core it, leaving a little of the bottom intact. Put the apples in a baking dish and stuff each one with the oat filling. Finally, top apples with their little hats.

Bake until fruit is soft and caramelised. This should take about 30 minutes. Serve warm with liquid cream.

Store in an airtight container in the fridge for up to 3 days.

Jordan Rondel