― Sarah Addison Allen
Crispy crumble, caramel and cinnamon Stuffed Baked Apples are what autumn means to me in a nutshell! Though we can hardly call September an autumn month in Lahore but by a week into September, everyone is so tired of the hot weather that we start looking forward eagerly to the slightest sign for weather change. The days remain quite hot throughout October and even most part of November but early mornings and evenings begin to calm down with that golden glow that everybody welcomes as the harbinger of autumn.
Once again I begin to look fondly at my oven that becomes a stranger to me during the scorching summer of Lahore. The first thing I think of baking is usually an apple crumble because when it comes to comfort desserts, there isn’t much to match the joy of breaking through a crunchy crumble top to reach steaming juicy fruits underneath.
But there is a more favourite way of eating apple crumble at our place, that is to stuff back all of the sweet and caramely goodness of a traditional apple crisp inside fresh apples. Once you have held these little bundles of yumminess in your hands, you will probably not go back to eating apple crumble in a casserole dish ever again. Seriously. This is the best way to eat apple crumble, hands down.
Choose apples that hold up under heat and have a balance of sweet-tart flavours. You can be creative with your crumble stuffing, and mix all sorts of nuts and dried fruits, use orange juice instead of lemon, honey instead of brown sugar and so on. I had some lonely looking dates in the fridge, so I decided to chop them up and mixed them with my crumble.
Now that’s a dessert, I won’t mind eating for breakfast at all!
4-5 dates chopped
4 tablespoons rolled oats
2 tablespoons dark brown sugar
1/4 teaspoon ground cinnamon
1 tablespoon lemon juice
1 teaspoon grated fresh ginger
2 teaspoons extra virgin olive oil
Greek Yogurt, Ice Cream or Vanilla Custard to serve
This Is What You Do:
Cut the tops off the apples. Core them and scrape out the inside with a teaspoon to make hollow bowl. Set aside.
Mix rolled oats, chopped dates, apple scrapes, brown sugar, cinnamon, lemon juice, ginger and olive oil in a bowl.
Spoon the mix into the hollowed apple bowls. Press it down and heap generously.
Bake for 15-20 minutes ( depending on the size of apples) or till the apples are tender, the sugar melted into caramel and the crumble on top is crispy.
Serve warm with ice cream, Greek yogurt or vanilla custard.