This is adapted from a recipe I found in the Waitrose Weekend free newspaper. I love the recipes in there – they are always quite inventive, quick and easy. I like those properties in a recipe! They are often not 100% how I would like them but they are definitely an awesome starting point.
Baked apples are the perfect autumn dish, especially if (like me) you have an apple tree and therefore a surplus of apples coming your way! It also works with a lot the more autumnal dishes that are baked, as you can utilise the oven being on to its full potential.
It’s also one of your five a day but nutritionally it’s pretty void of anything bar sugar. Having said that its practically fat free, so it’s not all lost.
2 large bramley apples
25g pecans, finely chopped
1 lemon, zested
2 tbsp light brown muscovado sugar
2 tbsp maple syrup
Knob of butter (optional)
1. Preheat the oven to 160C. Remove the core of the apple and score a line around the middle of the apple but leave the apple whole. Place the apples on a baking tray. The scored line helps when it comes to eating it.
2. In a bowl mix together the pecans, sultanas, lemon zest, sugar and butter if using. Fill the holes up!
3. Drizzle over the maple syrup and pour a small layer of water into the bottom of the tray (this aids cooking).
4. Bake for 30 minutes or until the apples are soft and fluffy. Give them a poke with a knife if you are unsure.
The cooking time will be dependant on the size of the apple, so the larger the apple, the longer it will need to cook! If you have small apples reduce the cooking time, start with 15 minutes and see how you go.
I hope you enjoy this recipe a much as I did, it’s a great twist of a perfect classic pudding. Delicious served with ice cream or I quite like Greek yoghurt.