1

Preheat the oven to 180°C, fan 160°C, gas mark 4.

2

Put chopped walnuts, 20g dark muscovado sugar and 1⁄2 tsp ground cinnamon in a bowl. Prick the cored apples all over with a fork, add them to the bowl and mix together until well combined.

3

Sit the cored apples in a small baking dish, just big enough to hold them. Fill the holes with the walnut mixture and bake for 30 minutes, until the apples are soft.

4

Meanwhile, put the plain flour, remaining cinnamon and melted spread in a mixing bowl then use your fingertips to rub everything together until the mixture clumps. Stir in the remaining dark muscovado sugar, then scatter the mixture over the tops of the apples. Bake for a further 20 minutes until golden.