Baked Apples

INGREDIENTS:

• 6 Apples, tops cut off & core scooped out

• 1 oz calvados (optional)

• 1 oz boiled cider (optional)

• 4 oz apple cider (use 6 oz if skipping the calvados and boiled cider)

For the Crumble Topping:

• ½ C brown sugar

• ½ C flour

• 1 ½ C oats

• 8 T butter

• Pinch of salt

Preheat oven to 375 degrees. 

Blitz the crumble topping ingredients together in a food processor, until well mixed and crumbly. You will have more than enough for your apples.  Put the extra in a freezer safe container and freeze for a later use.

Lay your cored apples in a baking dish.  If they don’t sit easily, slice off a little from the base of each apple.  Spoon the crumble topping in the apple and on top. Pour the calvados, boiled cider and apple cider in the base of the dish. 

Bake for about 45 minutes, pouring the liquid over the apples a few times during the bake.

To serve, pour the syrupy juices from the dish onto the apples and top with a little whipped cream, if you’d like.