Baked apple bliss: Rediscovering an autumn retro dessert

If you think apples are the best part of an apple pie, this dessert is for you. Although various toppings can be added to baked apples, the fruit is the main attraction. This delicacy is simple and quick to prepare, and it will be ready much faster than an apple pie.

Many toppings complement baked apples. At the top of the list are jams, nuts, honey, dried fruits, and raisins. You can create various combinations from them. If you want the apples to be more nutritious, perhaps for a second breakfast or afternoon tea, stuffing them with peanut butter or oats is a good option. I have tried baked apples in many ways, but recently, I prepared them most often with a cinnamon crumble. My family enjoys them in this dessert-apple pie form. Probably no spice complements apples better than cinnamon.

Most apples suit this dessert, but I always choose slightly tart ones. In my opinion, they are the tastiest. After baking, their natural sugars are released, and the apples are not sour. Ideal choices are fruits of old varieties with thick skin that does not crack during baking. It's worth opting for grey and golden brunettes, books, or Antonovkas. Among newer varieties, Mutsu works well. Apples should have firm flesh for baking as they bake longer but result in a creamy, non-watery consistency.

Ingredients:

• 4 apples
• 3 tablespoons raisins or cranberries
• 3 tablespoons finely chopped walnuts
• 3 tablespoons maple syrup

Crumble:

• 2 oz butter
• 1.4 oz icing sugar
• 2.6 oz plain flour
• Half a teaspoon of cinnamon
• Brown sugar to taste, optionally

Method of preparation:

1. Wash the apples and cut off the tops. Core the apples.
2. Add nuts, raisins, and maple syrup to the centre of each apple.
3. Combine all the crumble ingredients and rub together to form crumbs.
4. Generously sprinkle the tops of the apples with the crumble and brown sugar.
5. Place the prepared apples in an oven preheated to 350°F and bake for about 30 minutes.