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New england baked apples
- Prep time:
- 15 mins
- Cook time:
- 45 mins
- Serves:
- 4
Autumnal fruits, crunchy pecans and a pinch of cinnamon combine to make Diana Henry's homely dessert
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Ingredients
- 4 large eating Apples, (eg. egremont russet or braeburn)
- 55g Blackberries
- handful of Cranberries
- 30g chopped Pecans
- 25g oats
- 1/2 tsp ground Cinnamon
- 125ml agave syrup, plus extra for drizzling
- 150ml apple juice
- Crème fraîche, to serve
Method
1. Preheat the oven to 180C/gas 4.2. Make a 'lid' out of the top of each apple by cutting around the stem - each one should be about 5cm across.
3. Set the lids aside and remove the core from the rest of the apple with a corer or sharp knife.
4. Mix together the blackberries, cranberries, pecans, oats, cinnamon and agave syrup in a bowl to make the stuffing.
5. Arrange the cored apples in an ovenproof dish and spoon the stuffing into them. Put the lids on top and drizzle a little agave syrup over each apple.
6. Pour the juice into the dish around the apples and bake in the oven for 35-45 minutes until tender and cooked through. Spoon the juice over the apples every so often as they are cooking.
7. Serve warm with crème fraîche.
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