Baked apples are a classic autumnal dessert. These are filled with a spiced oatmeal crumble full of seeds, nuts, cranberries and sweetened with maple syrup.
For the spiced oat crumble filling
100g Mornflake Steel Cut Oatmeal Coarse
30g almonds, roughly chopped
50g walnuts, roughly chopped
15g pumpkin seeds
15g sunflower seeds
100ml maple syrup
1 tsp ground cinnamon
50g dried cranberries
6 small to medium-sized eating apples
Pre-heat the oven to 190°C.
Mix the oatmeal, nuts and seeds together and toast them in a dry frying pan on a medium heat for 5 minutes. Keep stirring so they don’t catch and burn.
Remove from the heat and tip the spiced oat crumble contents into a bowl. Sprinkle over the ground cinnamon and stir.
Return the frying pan to the heat and add the maple syrup and leave it for a few minutes until it starts to bubble. Tip the spiced oat crumble mix into the bubbling maple syrup, add the cranberries, stir thoroughly and continue to cook for 5 minutes, stirring regularly.
Remove from the oat crumble from the heat while you prepare the apples.
To prepare the apples, carefully cut the tops off 6 apples. Set the tops to one-side and core the apples.
Place the apples into an oven-proof dish and fill each with the spiced oat crumble filling. Return the tops of the apples to each and sprinkle some of the remaining crumble around the base. Cover the dish with foil, place in the oven and bake for 30 minutes.
Remove the apples from the oven and serve with an extra drizzle of maple syrup and vanilla ice-cream.
Keep any leftover spiced oat crumble in an airtight container and eat within 5 days.