Posted on
21 March 2019
by
Liz Robb
Warm baked apple with a crunchy granola topping, packed with nuts, cranberries and sultanas. and flavoured with cinnamon. Enjoy for breakfast or serve as a simple dessert.
Ingredients
4 large pink lady apples
40g softened butter
4 teaspoons of demerara sugar
Half a teaspoon of cinnamon
120g nutty granola
2 tablespoons of sultanas
3 tablespoons of dried cranberries
Thick Greek yoghurt.
Servings
4
Preparation
-
Preheat the oven to 180 degrees, 160 degrees fan oven.
-
Halve the apples across the middle and remove the core from the centre. Place each apple half in a ramekin, cut side up. Cover in foil and bake for 25 minutes.
-
Meanwhile, cut the softened butter into small pieces and mix well with the sugar and cinnamon in a bowl. Add the granola, sultanas and cranberries and combine everything really well
-
Remove the foil and pack the core holes with the granola mixture, and then divide the rest of the mixture between the ramekins, covering the apples with the topping.
-
Bake for a further 25-30 minutes, until the apples are just soft and the topping is golden and crunchy. [If you think the granola topping is ready but the apple needs longer, just pop the foil back on to prevent the granola from becoming too dark.]
-
Serve hot, with a good dollop of thick Greek yoghurt.
Cooks Note
I prefer pink lady apples, but you can use any type of apple you like; just add a little more sugar if you use really tart ones. Choose fairly large apples that will fit snugly into your ramekins.
I used a granola that already contained almonds, pecans and brazil nuts and then added cranberries and sultanas, but any mixture of granola, nuts and dried fruit will work just as well.
I like to serve this simply with thick Greek yoghurt, but you might prefer cream instead, or even custard.