Baked stuffed apples with crumble topping

  • serves 6
  • Easy

This is the perfect store cupboard recipe if you're craving something sweet. Brambley apples are halved, stuffed with sultanas and cinnamon and then topped with nutty crumble.



  • apples 6 large eating or 6 medium Bramleys, cores removed
  • sultanas 50g
  • cinnamon 1 tsp
  • butter 75g, chilled
  • cider 100ml
  • plain flour 3 tbsp
  • demerara sugar 4 tbsp
  • hazelnuts 60g


  • Step 1

    Heat the oven to 200c/180c/gas 6. Cut a waist around each apple with a sharp knife so the skin doesn’t split when you cook them.

  • Step 2

    Put the apples into a baking dish in which they fit quite snugly.

  • Step 3

    Toss the sultanas with the cinnamon and push them into the holes where the cores were. Add a small knob of butter to each, saving the rest. Pour the cider around and bake for 30 minutes, until the skin is loose.

  • Step 4

    Meanwhile whizz the flour, sugar and hazelnuts together in a food processor until the nuts are coarsely chopped. Add the rest of the butter in pieces and whizz again to the size of coarse breadcrumbs.

  • Step 5

    When the apples have been cooking for 30 minutes, slip the top piece of skin off each and sprinkle with the crumble mix, pressing it onto each apple. Bake again for 30 minutes.

    Serve with crème fraîche or custard.

Nutritional Information

  • Kcals 317
  • Carbs 40.2g
  • Protein 3.1g
  • Fat 16.9g
  • Salt 0.21g
  • Saturates 7g
  • Fibre 3.6g