Italian · Dessert
Baked Apples with Cinnamon and Raspberry Crumble
Soft-baked apple halves are stuffed with a raspberry, cocoa and oat crumble instead of a butter-laden streusel, then finished with a cool dollop of Greek yogurt rather than cream or custard. The raspberries and cocoa were added deliberately to push fibre up before any trimming, keeping this version light without losing the warm cinnamon-apple character the dish is built on.
$1
15 minsPrep
30 minsCook
50 minsTotal
EasyLevel
Nutrition per serving
156Calories
4.5gProtein
4.9gFat
27.4gCarbs
15.7gSugar
5.8gFiber
11mgSodium
2mgChol
1.2gSat Fat
244mgPotassium
57mgCalcium
1.1mgIron
0.1mcgVitamin B12
10.2mgVitamin C
0gPolyol
0gAllulose
0gAlcohol
Goes well with
Chamomile Tea with Honey
local
Moscato d'Asti
international
vegetarian
gluten-free
sweet-spot
Instructions
1
Preheat the oven to 190°C (375°F). Halve and core the apples, then sit the four halves cut-side up in two small baking dishes.
2
Toss the lemon juice over the cut apple flesh to stop browning, then crush the raspberries in a small bowl with the back of a fork.
3
Stir the oat flour, cocoa powder, brown sugar, cinnamon and chopped walnuts into the crushed raspberries until you have a clumpy crumble paste.
4
Press the raspberry-crumble mixture into the cored centres and over the cut faces of each apple half, dividing it evenly across all four.
5
Bake for 28-32 minutes until the apples are tender when pierced with a knife and the topping is set and lightly darkened at the edges.
6
Rest the dishes for 5 minutes out of the oven, then top each portion with a spoonful of Greek yogurt just before serving.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 6 oz170g cored, halved apple
- 1.4 oz40g roughly crushed raspberry
- 0.5 oz14g oat flour
- 0.2 oz5g cocoa powder
- 0.4 oz10g brown sugar
- 0.1 oz2g cinnamon ground
- 0.3 oz8g chopped walnut
- 1.4 oz40g greek yogurt
- 0.2 oz5g lemon juice
