Vanilla Baked Apples with Butterscotch

Cook Time 1 hour

Servings 6


40g butter

1 cup brown sugar, lightly packed

250ml thickened cream

½ cup rolled oats

125g walnuts, chopped

50g pine nuts

2 tbsp sesame seeds

3⁄4 tsp ground cinnamon

6 pink lady apples

1 tsp vanilla bean paste

Chantilly cream, to serve


Preheat the oven to 180°C. Line a baking tray with baking paper.

Place the sugar, cream and half the butter in a saucepan and bring to a boil, stirring regularly. Cook for 3–4 minutes until smooth and glossy.

Combine the oats, nuts, sesame seeds and cinnamon in a bowl, pour over 3 tablespoons of butterscotch sauce and mix into sticky clusters. Roughly spread out on the prepared tray and bake for 12–15 minutes until golden and crisp. Allow the crumble to cool to room temperature.

Meanwhile, place the apples in a baking dish and dot the remaining butter on top of the apples. Drizzle over the vanilla. Bake for 20 minutes. Remove from the oven and pour the remaining butterscotch sauce around the apples. Bake for a further 20–30 minutes until the apples are tender when pierced with a skewer. Allow to cool for 5–10 minutes (the butterscotch will be very hot).

To serve, place an apple on each serving plate and spoon over a generous amount of butterscotch sauce. Add a pile of nut crumble over the top and serve with Chantilly cream.


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