Baked apples with spiced nut filling
As they cook, the nuts are coated in a toffee-like syrup that makes these apples even more appetising.
4 large, golden delicious
Reduced fat oil spread
2 tbs, melted
40 g, slivered (2 tbs)
25 g, finely chopped (2 tbs)
Ground all spice
Apple juice no added sugar
⅓ cup(s), (80ml)
Low-fat vanilla yoghurt
½ cup(s), (125g)
- Preheat oven to 180°C or 160°C fan-forced. Using a small, sharp knife or apple corer, core the unpeeled apples without cutting all the way through to the base. The holes should be about 4cm in diameter and finish 2cm from the base. Use the same knife to score around the centre of each apple (see note). Stand apples upright in a small ovenproof dish.
- Combine the spread, almonds, hazelnuts, mixed spice and brown sugar in a small bowl. Press mixture into the cavity of each apple, then pile some on top. Pour juice around apples in dish. Bake for 35–40 minutes or until apples are tender.
- Serve apples drizzled with pan juices and a dollop of yogurt.