Bour­bon-baked ap­ples with but­tered spiced oats

50 MIN­UTES | SERVES 4 | EASY

Olive - - EXPERT -

eat­ing ap­ples 4, halved and cored but­ter 100g bour­bon or whisky 3 tbsp jumbo oats 150g brown sugar 3 tbsp mixed spice 1 tsp dou­ble cream or ice cream to serve

• Heat the oven to 190C/fan 170C/gas 5. Put the ap­ple halves in a bak­ing dish cut-side up. Di­vide 1/2 the but­ter be­tween the tops of each one, then sprin­kle with bour­bon. Bake for 20 min­utes then re­move.

• Mean­while, put the oats in a non-stick fry­ing pan and cook over a medium heat un­til you can smell them toast­ing. Stir in the re­main­ing but­ter, the brown sugar and mixed spice, and keep stir­ring un­til com­bined. Spoon on top of the ap­ples and put back in the oven for 10-15 min­utes or un­til the ap­ples are com­pletely ten­der and the oats are golden. Serve with cream or ice cream.

PER SERV­ING 479 KCALS | FAT 24.2G SATURATES 13.6G | CARBS 50.9G | SUG­ARS 25.8G FI­BRE 4.1G | PRO­TEIN 5.3G | SALT 0.5G

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