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This baked apples with crumble recipe is a unique way to make use of seasonal Bramley apples.
Everyone loves a traditional apple crumble recipe (opens in new tab) - the sweetness of the crumble matching perfectly with the tart, stewed apples. Spiced with cinnamon, it's the ideal post-roast dinner dessert or festive pudding. But sometimes it's good to have something a little different and this baked apples with crumble recipe is just that. Instead of layering the ingredients, we've put the buttery crumble mixture inside the apples. Best served with a dollop of ice cream, it's how to bring your crumble recipe up a notch.
- 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.
Top tips for making baked apples with crumble:
If you don't like raisins, stuff the apples with dried dates instead. This will also give the dessert an extra sticky sweet hit.
You might also like:
Crumble topping (opens in new tab)
Rhubarb crumble (opens in new tab)
Classic plum crumble (opens in new tab)
Jessica Dady is Senior Content Editor at Goodto.com and has over 10 years of experience as a digital journalist, specialising in all things food, recipes, and SEO. From the best food hampers to cookbooks, from the best cake stands to baking sets, Jessica has a wealth of knowledge when it comes to must-have food products. A passionate baker, she spends much of her time creating celebration cakes for friends and family - particularly for her two lucky children.
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