Stuffed Baked Apples with Hazelnut Crumb & Cider Caramel Sauce
All the flavours of autumn, these baked apples are stuffed with plump sultanas, mixed spices and brown sugar. Topped with a hazelnut crumb for a little crunch, these apples are finished with a decadent cider caramel sauce for a hint of sweetness.
From Le Creuset
- 4 apples, medium sized
- 2 tablespoons softened butter
- 2 teaspoons mixed spice
- 1 teaspoon vanilla extract
- 30g sultanas or raisins
- 2 tablespoons demerara sugar
for the hazelnut crumb
- 25g butter
- 50g plain flour
- 25g muscovado sugar
- 20g blanched hazelnuts, roughly chopped
for the cider caramel sauce
- 50g butter
- 50g muscovado sugar
- 75ml apple cider
- 60ml double cream
- Preheat the oven to 180°C/ 160°C Fan/ Gas Mark 4.
- Core and score round the middle of each apple - place one in each petite casserole. In a separate bowl, combine the butter, mixed spice, vanilla and sultanas. Divide the butter mixture between each apple and fill the cores with the mixture.
- To make the hazelnut crumb, use your fingertips to rub the butter into the flour and sugar to form a sandy texture. Add the hazelnuts, then sprinkle the mixture over the top of the apples. Place in the oven and bake for 20-25 minutes until the apple is soft.
- In the meantime, make the cider caramel sauce. Place the butter, sugar and cider in a heavy-bottom saucepan. Simmer over a medium heat for 8-10 minutes until thick and sticky. Take off the heat and stir through the cream.
- Return the sauce to a low heat and simmer gently for a further 3-5 minutes until a thick glossy sauce is achieved. Keep warm until ready to serve.
- Remove the baked apples from the oven, pour over the cider caramel, leave to cool a little and then finish with a scoop of vanilla ice cream.
- Due to the high levels of sugar in this dessert, pick an apple that is a little tart to offset the caramel sauce.
- Why not swap hazelnuts for walnuts and sultanas for raisins - this recipe is very versatile depending on what is in the cupboard.