Baked apples with oaty crumb topping
This warming pud is the perfect ending to dinner on a chilly evening.
4 medium, Braeburn, or any other eating apples
Fruit Juice Drink/Squash, Ready to Drink
150 ml, Pomegranate Juice (Chilled)
Plain White Flour
1 teaspoon(s), level
Low Fat Spread
Tahini paste (Sesame paste)
1 tablespoon(s), level
0% fat natural Greek yogurt
- Preheat the oven to 180°C, fan 160°C, gas mark 4. Core the apples, then cut them in half through the middle – not top to bottom. Pour the pomegranate juice into a baking dish and add 100ml water. Arrange the apples, cut-side down, in the dish, then cover the dish with foil and bake for 20 minutes.
- Meanwhile, combine the oats, flour and cinnamon in a bowl. Using your fingertips, rub the low-fat spread and tahini into the dry ingredients until the mixture clumps together in large crumbs. Stir through the sugar and sesame seeds.
- Remove the baking dish from the oven and discard the foil. Carefully turn over the apples so they sit cut-side-up. Sprinkle the crumble mixture evenly over each apple half, then return to the oven for 15-20 minutes until the crumble is golden and the apples are soft. Serve warm with the Greek yogurt.