Baked apples with oaty crumb topping
4 medium, Braeburn variety
Dry rolled oats
Reduced fat oil spread
25 g, olive oil variety
99% fat-free plain yoghurt
½ cup(s), (120g)
- Preheat oven to 180°C.
- Core apples, then cut in half horizontally (not top to bottom). Pour pomegranate juice into a large baking dish and add 100ml water. Arrange apples, cut-side down, in dish. Cover dish with foil and bake for 20 minutes or until apples are almost tender.
- Meanwhile, combine oats, flour, cinnamon, spread and tahini in a bowl. Using your fingertips, rub together until well combined. Stir in sugar and sesame seeds.
- Carefully turn apples over so they sit cut-side up. Sprinkle crumble mixture evenly over each apple half and bake for 15-20 minutes or until crumble is golden. Serve warm with yoghurt.