Warm apples with oats and cinnamon
A small baking dish is enough: the apple juices keep the bottom soft while the oats brown on top.
Editorial team Holland Magazine ·
This is our own oven dessert for four, not a traditional regional recipe. The editorial team has not test-cooked it.
Times are guidelines; preheat during preparation where possible. Allow extra time to cool food before storing it.
Equipment
Baking dish of about 20 × 25 cm, bowl, apple corer
Ingredients
- 4 medium apples (about 600 g)
- 80 g rolled oats
- 40 g chopped walnuts
- 30 g honey
- 25 g melted butter
- 1 teaspoon cinnamon
- 50 ml water
Method
- Heat the oven to 180 °C. Wash and core the apples and stand them upright in the baking dish.
- Mix the oats, walnuts, honey, butter and cinnamon. Spoon the mixture over and into the apples. Pour the water around the apples in the dish.
- Bake for 25 to 30 minutes. The apples are ready when a knife slides easily into the flesh and the oats are golden brown. Cover the top loosely if it browns too quickly.
- Leave to cool for 5 minutes. Spoon some of the warm juices from the dish over the apples.
Storage
Cool leftovers within 2 hours, store covered at 4 °C and eat within 2 days. Reheat a stored portion once until steaming hot.
Allergens
Contains walnuts and milk. Use certified gluten-free oats if needed, and check all packaging.
Our own adaptation; not test-cooked by the editorial team. Times are guidelines; the described doneness is decisive.