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BlogRecipe

Stuffed Baked Apples with Hazelnut Crumb & Cider Caramel Sauce

Serves

Prep

Cooking

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

Ingredients

  • 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  

Method

  • 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.  

cook's notes

  • 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.  

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