Le Creuset Stuffed Baked Apples with Hazelnut Crumb & Cider Caramel Sauce

With the recent arrival of the stunning new Deep Teal Collection from Le Creuset and Autumn edging nearer, we thought we would treat you to a truly scrumptious Le Creuset recipe, made in the beautiful Le Creuset Stoneware Petite Casseroles in Deep Teal (other colours also available - click here).

All the flavours of autumn, these baked apples are stuffed with plump sultanas, mixed spices and brown sugar. Topped with a hazelnut crumb for a little crunch, these apples are finished with a decadent cider caramel sauce for a hint of sweetness. With only 5 minutes preparation time, and 25 minutes cooking time, these divine desserts are perfect to impress your diners when you are short on time.

Due to the high levels of sugar in this dessert, choose an apple that is a little tart to offset the caramel sauce. You could swap the hazelnuts for walnuts if you prefer, and sultanas for raisins - this recipe is very versatile depending on what is in the kitchen cupboard.

Stuffed Baked Apples with Hazelnut Crumb & Cider Caramel Sauce - Serves 4

Ingredients

• 4 apples, medium sized
• 2 tablespoons softened butter
• 2 teaspoons mixed spice
• 1 teaspoon vanilla extract
• 30g sultanas or raisins
• 2 tablespoons demerara sugar

For the hazelnut crumb

• 25g butter
• 50g plain flour
• 25g muscovado sugar
• 20g blanched hazelnuts, roughly chopped

For the cider caramel

• 50g butter
• 50g muscovado sugar
• 75ml apple cider
• 60ml double cream

Method

1. Preheat the oven to 180°C/ 160°C Fan/ Gas Mark 4.
2. Core and score round the middle of each apple - place one in each petite casserole. In a separate bowl, combine the butter, mixed spice, vanilla and sultanas. Divide the butter mixture between each apple and fill the cores with the mixture
3. To make the hazelnut crumb, use your fingertips to rub the butter into the flour and sugar to form a sandy texture. Add the hazelnuts, then sprinkle the mixture over the top of the apples
4. Place in the oven and bake for 20-25 minutes until the apple is soft
5. In the meantime, make the cider caramel sauce. Place the butter, sugar and cider in a heavy-bottom saucepan. Simmer over a medium heat for 8-10 minutes until thick and sticky. Take off the heat and stir through the cream
6. Return the sauce to a low heat and simmer gently for a further 3-5 minutes until a thick glossy sauce is achieved. Keep warm until ready to serve
7. Remove the baked apples from the oven, pour over the cider caramel, leave to cool a little and then finish with a scoop of vanilla ice cream

We are sure that these desserts will go down a treat, especially served in the stunning Le Creuset Stoneware Petite Casseroles in Deep Teal - find them here alongside other beautiful items in the Deep Teal Collection; combining the calming properties of blue with the renewal qualities of green, Deep Teal is a revitalising and rejuvenating shade. As shades of blue continue to lead interior trends, this darker, rich hue embodies an inviting atmosphere in the home encouraging relaxation. Enjoy.

To view the Le Creuset Range in a variety of beautiful colours click here.

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